Name: Pearl Millet (Bajra) Idiyappam recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For Idiyappam / Shevyo – Pearl Millet / Bajra/ Bajari flour – 1 ½ cups; Ghee – 2tbsp; Salt to taste; Water – 1 cup; For Sweet coconut milk - Warm coconut milk – 1 ½ cup; Grated jaggery – ¼ -1/2 cup (Adjust as per your sweetness preference); Nutmeg powder – 1/4 tsp; Cardamom powder – ½ tsp

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.

Ingredients Serving: 4

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

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.
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.
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.
Press each portion through Idiyappam mould or shevaya (mould with 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.

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