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Pearl Millet (Bajra) Idiyappam

Jan-20-2018
Sujata Hande-Parab
20 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pearl Millet (Bajra) Idiyappam RECIPE

Idiyappam (Malayalam) is also known as Semige in Tulu, Shavige in Kannada, string hoppers in English, Shevyo in Goa and Sevaya in Maharashtra. They are steamed and served along with any veg, non-veg curry or coconut milk. It is mainly made with rice flour and served with spicy veg curry or sweet coconut milk. In this recipe I have used pearl millet or bajra flour instead of rice flour. Healthier version of Idiyappam, tastes heavenly with sweet coconut milk. Nutritious and wholesome dish, can be prepared using one of the Indian staple grain.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • South Indian
  • Steaming
  • Breakfast and Brunch
  • Low Carbs

Ingredients Serving: 4

  1. For Idiyappam / Shevyo – Pearl Millet / Bajra/ Bajari flour – 1 ½ cups
  2. Ghee – 2tbsp
  3. Salt to taste
  4. Water – 1 cup
  5. For Sweet coconut milk - Warm coconut milk – 1 ½ cup
  6. Grated jaggery – ¼ -1/2 cup (Adjust as per your sweetness preference)
  7. Nutmeg powder – 1/4 tsp
  8. Cardamom powder – ½ tsp

Instructions

  1. For Sweet coconut milk – Take coconut milk in a deep bowl. It should be little warm.
  2. Add grated jaggery. Mix well till it dissolves.
  3. Add nutmeg and cardamom powder. Mix well.
  4. Pour the milk through a fine mesh strainer set over a bowl.
  5. Sweet coconut milk or gravy is ready.
  6. In a pan boil water. Add salt and ghee. Mix Pearl Millet flour slowly.
  7. Mix rigorously until the dough comes together. Do this on low flame. If dough is too sticky add flour and mix well.
  8. Once done switch off the flame. Cover the pan for 15 minutes.
  9. After, using your hands (care need to take as dough can be very hot), start kneading a smooth and soft dough. Apply some normal water on hands while doing this.
  10. Cover the dough with a wet cloth. Take small portions of dough and shape into a log and place it in the Shev press or mould or Idiyappam mould.
  11. Press each portion through Idiyappam mould or shevaya (mould with thinnest hole) press onto greased idli plates.
  12. Steam the Idiyappams for 5 minutes. Keep in the idli cooker for more 3-4 minutes.
  13. Remove plates and keep aside for few seconds.
  14. Remove each idiyappam on plate and Serve hot with coconut Milk or any spicy curry.

Reviews (1)  

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Manju Gupta
Jan-25-2018
Manju Gupta   Jan-25-2018

Delicious!!!

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