Sweet version of Idly with roasted moong dal and grated coconut.
Indian, Tamil Nadu
1Cup Idly Mavu | Batterthick (1)
4TbspSakkarai | Sugar 2
1/4tsp Cardamom powder
2Tbsp Pasi parupu | Moong dalroasted
1/4Cup Thengai Thuruval | Grated Coconutroasted
For sideoptional (3)
1Cup Coconut Milk
Sugar as needed
Separately, roast the dal till it turn golden brown and coconut slightly roasted. Mix sugar, cardamom powder in the batter.
Grease the idly plate with oil. Ladle the batter into the moulds. Do not overfill it. Top with the roasted dal and coconut on each. (4)
Steam it for about 10-12 minutes on medium high heat, until toothpick inserted comes clean.
Allow it to cool completely and then remove the idlys from the mould.
Mix coconut milk and sugar. Just before serving, dunk these idlis in them and serve.
The batter should be really thick and do not make this with sour batter. Allow for minimum fermentation of batter after grinding. While grinding the batter at home, do not add too much water, as the sugar might make it very watery. For instant preparation, add yeast like in the preparation of Goan Sanna and follow the rest of the process.
You can substitute sugar with jaggery if you prefer. Vary the amount of sugar | jaggery as per your sweet preference.
Serving them with coconut milk is optional. This is not the traditional way. Since I felt it will taste like "Aappam", I served it the same way with coconut milk.
Since you add the topping, do not fill the mould with batter completely. The batter will rise during steaming and it might get stuck to the bottom of the plates that are placed above each. Give some room for it to rise.