Palm Jaggery Idli
VegA subtly sweet idli made by folding a palm jaggery syrup and coconut into the batter, a traditional sweet twist on the everyday idli.
- Prep time
- 20 min
- Cook time
- 20 min
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Medium
CategoriesIdli Varieties
Ingredients
- 250 ml Rice
- ½ Kilo Palm jaggery (for every 250 ml of rice)
Instructions
- Prepare the batter the same way as for regular idli, but without adding salt, and keep it thick. In the morning, add ¼ spoon baking soda and coconut pieces (as much as you like) to the batter. Boil the palm jaggery with a little water until it thickens, then strain it in — either lightly warm or cooled — and mix into the batter. Steam in idli plates. You can reduce or increase the sweetness as you like; you can also cut down the palm jaggery and mix in a little sugar instead. This batter can also be made into dosas over low heat using oil or ghee.