Sweet Idli, Jaggery Coconut Moong Dal Idli
by Tarla Dalal
sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images.
sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli.
Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder.
Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis.
Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time.
Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt.
Serve the sweet idlis with ghee.
Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.
Sweet Idli, Jaggery Coconut Moong Dal Idli recipe - How to make Sweet Idli, Jaggery Coconut Moong Dal Idli
Preparation Time: Cooking Time: Total Time:
Makes 15 idlis
For Sweet Idli
2 cups idli batter
1/2 tsp fruit salt
1 tsp oil for greasing
For The (moong Dal Jaggery) Stuffing
1/2 cup yellow moong dal (split yellow gram) , washed and drained
1/2 cup grated jaggery (gur)
1/2 tsp cardamom (elaichi) powder
1 cup grated coconut
For Serving With Sweet Idli
ghee
For sweet idli
- For sweet idli
- To make {span class="bold1"}sweet idlis{/span}, heat a small non-stick pan, add the yellow moong dal and dry roast on a slow flame for 7 minutes, while stirring continuously.
- Allow the mixture to cool completely. Once cooled, add the jaggery, cardamom powder, coconut and mix very well with your hands. Keep aside.
- Just before steaming, add 1/2 tsp fruit salt to the idli batter. Mix gently.
- Grease the idli moulds using a little oil, put 1 tbsp of the idli batter on it, put 2 tsp of the moong dal jaggery stuffing in the centre and finally cover the stuffing with ½ tbsp of the idli batter.
- Steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
- Allow the idlis to cool slightly and demould them.
- Serve the {span class="bold1"}sweet idlis{/span} immediately topped with ghee.
like sweet idli
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what is sweet idli made of ?
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what is sweet idli made of ? See below image of list of ingredients for sweet idli.
idli batter
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You can buy your idli batter from the market or follow our idli batter recipe.
moong dal jaggery stuffing
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Heat a small non-stick pan.
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Add 1/2 cup yellow moong dal (split yellow gram) , washed and drained.
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Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will burn.
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Roasted yellow moong dal. Allow the dal to cool completely.
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Add 1/2 cup grated jaggery (gur). This sweetens the idli.
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Add 1/2 tsp cardamom (elaichi) powder. In India almost all sweets have a hint of cardamom in them which makes them so rich in taste.
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Add 1 cup grated coconut.
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Mix very well with your fingers. This is important to get the sticky jaggery to mix in with the moong dal.
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Keep aside moong dal jaggery stuffing .
making sweet idli
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To make sweet idli recipe | heat water in a steamer or pressure cooker.
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Grease the idli moulds with oil so, that the idlis do no stick to the bottom.
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Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy.
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If you are using market idli batter there is no need to pour water over the fruit salt. Pour 1 tbsp of water over the fruit salt if you are using homemade batter.
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Let the bubbles form with a white froth.
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Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. Also ensure that all the white froth is mixed in otherwise your idli will get some dark spots on it.
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Put 1 tbsp of the idli batter on each idli mould.
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Put 2 tsp of the moong dal jaggery stuffing in the centre.
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Finally cover the stuffing with ½ tbsp of the idli batter.
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Steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
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Make sure you steam the idlis on high flame so that the water is boiling all the time. As we are making 5 batches of ildi, you will need to add water to the steamer when required.
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Idlis after steaming.
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To check whether they have cooked properly or no, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your instant rava idlis are cooked.
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Cool slightly and remove the sweet idli | from the mould using a spoon. If you are facing difficulty in removing the idli then dip a spoon or knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
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Serve the sweet idlis with ghee.
pro tips for sweet idli
-
Grease the idli moulds with oil so that the idlis do not stick to the bottom.
-
Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy.
-
Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat.
-
To check whether they have cooked properly or not, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your vegetable idlis are cooked.
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This is the fruit salt we use in India. Use neutral (regular flavour) fruit salt.
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Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will burn.
| Energy | 71 cal |
| Protein | 2.3 g |
| Carbohydrates | 11.3 g |
| Fiber | 1.3 g |
| Fat | 1.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 7.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 12.6 mcg |
| Calcium | 12.5 mg |
| Iron | 0.6 mg |
| Magnesium | 8.5 mg |
| Phosphorus | 10.2 mg |
| Sodium | 3.3 mg |
| Potassium | 105.5 mg |
| Zinc | 0.4 mg |
Wow... these idlis are really yumm and tasty.. the sweetness is just to perfect. I made during breakfast with the savoury idlis. The combination was really very nice. It taste nice once cold.