Sweet Idlis with jaggery-coconut filling



  1. Urad dal – 1/2 cup
  2. Salt to taste
  3. Sugar – 1/4 cup
  4. Semolina/Rava – 3/4 cup
  5. Ghee – 1 tsp.
  6. Baking soda – a pinch

For the filling:-

  1. Grated coconut – 1/2 cup
  2. Jaggery – 1/4 cup
  3. Powdered cardamom – 1/2 tsp.


  1. Soak the urad dal in water for 3-4 hours.
  2. Drain the water from the urad dal. Do not discard this water.
  3. Grind the soaked urad dal to a very smooth paste using the reserved water. Add enough salt & mix well.
  4. Keep this urad dal paste aside for 8-10 hours (for fermentation).
  5. Dry roast the semolina for 7-8 minutes. Let this cool down completely to room temperature.
  6. Add the roasted semolina, sugar, ghee & baking soda to the fermented urad dal batter. Check for salt and add more if needed.
  7. Prepare the filling by mixing together the grated coconut, cardamom powder & grated jaggery.
  8. Grease the idli moulds with ghee. Pour half a ladleful of the sweet idli batter into each mould. Top it with the coconut-jaggery mixture. Cover the filling with the idli batter.
  9. Let the idlis cook in steam for 20 minutes. Soft idlis with sweet filling is now ready to serve.
  10. Serve these idlis hot or at room temperature.
This entry was posted in Breakfast / Dinner, snacks, Traditional Kerala dishes. Bookmark the permalink.

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