Vella Idiyappam

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Pasta Biryani, Rehana's Chicken Biryani, Vegetarian Garlic Noodles , Chicken a la King

Rate This Recipe


  • 4 cups - Idiyappam (broken)
  • 1/2 cup - grated coconut
  • 3/4 cup - Jaggery (or to taste)
  • 1/2 tsp - cardamom powder
  • 1/2 tbsp - channa dal (half cooked)
  • 1 tbsp - chopped almond and cashews
  • 1/2 tbsp - Ghee

How to Make Vella Idiyappam

  • For Idiyappam:
  • You will need rice flour, a pinch of salt, hot water and idiyappam press.
  • Make a soft dough with the rice flour and water.
  • Grease the idiyappam press with oil.
  • Stuff with the dough and gently press onto idly plates and steam.
  • In a pan, add ghee and roast chopped nuts.
  • Then add coconut and cardamom powder. Immediately switch off the stove and mix the contents well. Keep the pan aside.
  • Combine 3/4 cup of jaggery and 1/2 cup of water, bring to boil.
  • Once the jaggery is dissolved completely, filter and again bring to boil.
  • Now add channa dal and boil till you get a thick syrup. Keep aside.
  • Now combine the jaggery syrup, coconut and nut mixture, and broken idiyappam together. Mix well.
  • Serve for breakfast or dinner.
  • Recipe courtesy: Nithu's Kitchen