Name: Mango Idiyappam recipe by Sujata Hande-Parab at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5
Ingredients: For Dough - 2 Cups - Rice flour (homemade or store bought); Mango – 1 (Peel, slice and blend. Make Puree); Salt as per taste; Ghee – 1-2 tbsp; Hot water as needed; For Coconut Mango Gravy – Mango – 1 (Peel, slice and blend. Make Puree); Fresh Coconut Milk– 2 Cup; Cardamom Powder – ½ tbsp; Fried Gram Dal – 2 tbsp; Sugar – 4-5 tbsp Adjust sweetness as required; For Garnish - Mango Pulp

ABOUT Mango Idiyappam RECIPE

Twist in original idiyappam (south) and Sheviyo (Goan) recipe using Mango in noodles and coconut milk.

Ingredients Serving: 5

For Dough - 2 Cups - Rice flour (homemade or store bought)
Mango – 1 (Peel, slice and blend. Make Puree)
Salt as per taste
Ghee – 1-2 tbsp
Hot water as needed
For Coconut Mango Gravy – Mango – 1 (Peel, slice and blend. Make Puree)
Fresh Coconut Milk– 2 Cup
Cardamom Powder – ½ tbsp
Fried Gram Dal – 2 tbsp
Sugar – 4-5 tbsp Adjust sweetness as required
For Garnish - Mango Pulp

Instructions

Take flour in a bowl or food processor.
Heat mango puree on a medium flame. Remove and Add to the flour. Mix well.
Boil water adding Salt to it. Pour boiled water in a small quantity repeatedly to make the dough. (A very little water will be required as we have already added mango puree to the dough.)
Take a plate or an Idli plate, and spread a little oil on it.
Put some dough in an Idiyappam press. Squeeze the dough on the plate. Put the plate into a cooker containing water and close the cooker. Steam for 4 to 5 minutes.
Mango Coconut Gravy – Grind gram dal in a mixer.
Heat Pan. Add coconut milk. Stir Well. Add Cardamom Powder and Gram dal powder. Mix well. Allow it to boil for few minutes say 5-8 minutes. It will thicken slightly.
Add mango puree and sugar. Stir well. Cook for 1-2 minutes. Press in idiyappam presser and then serve hot.

Similar Recipes