Pearl Millet (Bajra) Idiyappam

4 from 1 vote

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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.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Recipe Taste Sweet
Servings 6
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Ingredients
  

For Idiyappam / Shevyo

  • 1 ½ cup Millet flour Pearl Millet flour / Bajra / Bajari flour
  • 2 tbsp Ghee
  • Salt as per taste
  • 1 cup Water

For Sweet coconut milk

  • 1 ½ cup coconut milk warm
  • 1/2 cup jaggery grated, adjust as per your sweetness preference
  • 1/4 teaspoon Nutmeg powder
  • 1/2 teaspoon Cardamom powder
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Instructions
 

For Sweet coconut milk

  • Take coconut milk in a deep bowl. It should be little warm.
  • Add grated jaggery. Mix well till it dissolves.
  • Add nutmeg and cardamom powder. Mix well.
  • Pour the milk through a fine mesh strainer set over a bowl.
  • Sweet coconut milk or gravy is ready.
  • In a pan boil water. Add salt and ghee. Mix Pearl Millet flour slowly.
  • Mix rigorously until the dough comes together. Do this on low flame. If dough is too sticky add flour and mix well.
  • Once done switch off the flame. Cover the pan for 15 minutes.
  • Apply some normal water on palms and start kneading a smooth and soft dough.
  • 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 mold or Idiyappam mold.
  • Press each portion through Idiyappam mold or shevaya (mold with the thinnest hole) press onto greased idli plates.
  • Steam the Idiyappams for 5 minutes. Keep in the idli cooker for more 3-4 minutes.
  • Remove plates and keep aside for few seconds.
  • Remove each idiyappam on plate and Serve hot with coconut Milk or any spicy curry.

Please appreciate the author by voting!

4 from 1 vote

Recipe Nutrition

Calories: 338 kcal | Carbohydrates: 41 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 13 mg | Sodium: 11 mg | Potassium: 194 mg | Fiber: 1 g | Sugar: 17 g | Vitamin A: 0.1 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 3 mg
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sujata hande
sujata hande

Masters in ITM, Buyer by profession, love to explore new places and food. Passionate cook, blogger, try to experiment with various cuisines.

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