Sweetened Idlis

Sweet Idli1

There are so many different versions of Idli, but this version is my favorite. It brings back fond memories of Mangalore, my grandmother’s home and those long childhood summer vacations. It’s a sweet twist that jazzes up the regular idli with jaggery and a dash of fresh ground cardamom. Raisins and cashew nuts further augment the flavor of this “fruit and nut” idli. Though there are many recipes available, I follow my grandmother’s adaptation of the authentic recipe.


1 ½ cup idli rawa, washed, cleaned and soaked for 1 hour

½ cup grated coconut

½ cup jaggery

1 cup beaten rice, washed and cleaned

2 teaspoons fresh ground cardamom

8-10 cashew nuts, blanched

¼ cup raisins, soaked for 30 mins

1 ½ cup buttermilk

¼ teaspoon fenugreek seeds

Salt to taste

Sweet Idli2


Soak beaten rice for 10 -15 mins in cold water. Squeeze out water and set aside.

Grind together beaten rice, jaggery, buttermilk, fenugreek seeds into a thick batter.

To the above mixture add idli rawa, grind for 5-9 minutes. Add salt to taste.

Mix in blanched cashew nuts, raisins and fresh ground cardamom. Mix well. Set aside for 2-3 hours.

Pour batter into idli moulds and steam like regular idlis till done.

Serve warm with ghee (clarified butter) (optional).


Nandita said...

That is a lovely recipe, and with just 3 hours fermentation, quite a different one...i love their golden colour....although i'm not much into sweet tiffins, this one is a must try for me!

SMN said...

Thats a very nice twist to the regular idlis. i make methi seeds idli but didnt add all these things/

ANJALI J. said...

ahh!thats new to me.. sounds interesting.. will try this recipe.

LVI said...

Sounds and looks delicious. Kinda healthy sweet... Bookmarked - will definitely try...

bee said...

i've never eaten sweet idlis. yours look gorgeous, and the ingredients are so flavourful.

Sagari said...

beautifulll idlis

Suganya said...

Its simply wonderful. I have never heard of this, Eskay. If I have to use idli rice in place of idli rawa, how much would it be?

TBC said...

OMG! I would love idlis if they were made like this! I almost never make them at home 'cos I don't like them, but this verison sounds good.

Eskay said...

Suganya, you could certainly use idli rice. About 2 cups would be good. If you want the idlis smooth then grind it to a complete paste ; else you could grind it till rawa consistency (coarse). Either ways, its best to grind the idli rice separately and then blend in the jaggery mixture.

Eskay said...

Thank you Nandita, SMN, Anjali, Bee, lvi,sagari, Suganya and TBC.

These Idlis are mostly served for breakfast or with evening chai in a lot of Konkani households in Mangalore.

I'm glad that so many of you liked this recipe. To kick it up a notch, serve it warm with homemade unsalted butter (makkhan /vennai/benne).

Divya Vikram said...

My grandma prepares this with leftover idly batter..Missing her preparation

Eskay said...

MyComfortFood thank you pointing that out:)

my comfort food said...

Your welcome Eskay! Will try the recipe, sounds delicious.

Dee & Chai said...

Sweetened Idlis- Love em'. Let us know where you live so that we could come and raid these idlis NOW(;-)!!