Jaggery Idli Recipe | Vellam Idli – Sweet Idli

Jaggery Idli is a traditional recipe prepared during the festival times in South India. This Jaggery Idli is our family recipe. We make it for festivals as well this can be had as breakfast, brunch or as an evening snack. This can be had either hot or cold. But this tastes better when it is had after completely cooled.

The batter which is prepared before adding the jaggery should be very thick in consistency. Thicker than the normal idli batter. So use only a little water to grind the rice and dal. As we add jaggery water to the batter, the batter becomes watery. So you have to keep this in mind to add only less water while grinding the batter. I have used coconut bits instead you can use the grated coconut directly in the batter. I have also added soaked chana dal as it gives nice crunch in each bite. You can even add chopped and ghee fried cashew nuts too. Now let us see how to prepare this recipe.

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Jaggery Idli Recipe | Vellam Idli - Sweet Idli

Print Recipe

Sweet, soft and spongy Jaggery Idli.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
4 people	2 hours including soaking time

Cook Time

20 minutes

Servings Prep Time 4 people 2 hours including soaking time

Cook Time 20 minutes

Jaggery Idli Recipe | Vellam Idli - Sweet Idli Print Recipe Sweet, soft and spongy Jaggery Idli. CourseBreakfast CuisineSouth Indian Servings Prep Time 4 people 2 hours including soaking time Cook Time 20 minutes Servings Prep Time 4 people 2 hours including soaking time Cook Time 20 minutes

Ingredients

• 2 cups Idli Rice
• 1/4 cup Urad Dal/Uluttam Paruppu
• 1/4 tsp Fenugreek seed/vendayam
• 1 pinch salt
• 1.5 cups Jaggery/Vellam
• 2 tbsp Bengal gram/kadalai paruppu
• 1 cup Coconut finely chopped
• 1 tsp Cardamom/Elaichi Powder

Servings: people

Instructions

1. Soak rice along with fenugreek for one hour. In another bowl soak urad dal for one hour. Next day soak Bengal gram in a bowl for 1 hr.

   
2. After soaking wash rice and urad dal. Grind rice and urad dal separately in a mixer using little water. Transfer the ground batter to a bowl. Add a pinch of salt and mix both thoroughly. Keep the batter for 8 hrs or overnight to ferment.

   
3. Heat a pan and add jaggery and 1 tbsp of water and boil it until jaggery is dissolved completely.

   
4. Mix the fermented batter well. Filter the jaggery water in the batter for any impurities. Add cardamom powder and mix thoroughly. The batter should be like idli batter consistency.

   
5. Now grease idli plates with ghee. Add some soaked channa and chopped coconut pieces on the idli plate. Then add a ladle full of prepared jaggery batter to the idli plate. Steam the idli plate for 10-12 minutes or until a stick inserted comes out clean. Once done remove it on a plate. Soft jaggery idli is ready to relish. Serve it hot or cold.

   

Recipe Notes

• Add only a little water while grinding the batter. The batter should be thick. 
• As we add jaggery water to the batter, the batter becomes watery. 
• So adjust water according to the idli batter consistency.
• If you feel your jaggery idli is not soft you can add a pinch of baking soda to it. I did not add any and it turned out very soft.
• If you have sweet tooth instead of 1 and a half cup of jaggery add 2 cups of jaggery.
• The color of the idli depends upon the jaggery variety used.

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Sweet, delicious, soft and spongy Jaggery Idli is ready to relish.

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