Its a healthy twist in traditional Idiyappam


For Violet Color:

  • Soak jambu ( black plump/ Jambul / Black jambul/ Indian blackberry etc)
  • De seed them carefully.
  • Blend the pulp in the blender by adding 2-3 spoons if wastewater and pinch of salt.
  • Strain the pulp and keep aside ( use immediately )

For Idiyappam :

  • 2 ½ cups roasted rice flour ( You can roast at home )
  • 1 cups salted boiling water( use as per need)
  • 2 spoon @fructus_terra Sprouted Organic Ragi flour.


  • Place rice flour and ragi flour in a heat proof bowl.
  • Add the violet pulp and mix well Add warm water little by little and stir with a spoon. Mix you smooth dough when warm ( maybe warm be careful)
  • Brush the idiyappam steamer or idli steamer lightly with oil.
  • Fill the greased idiyappam press with the dough, and close with a lid.
  • Press into noodles onto the greased idli steamer molds.
  • Place the idli molds in the steamer.
  • Close with lid. Steam for 5- 6 minutes.
  • Turn off the heat. Leave the steamer to cool slightly before opening the lid.
  • Serve warm but if your sending your child for tiffin add little ghee and pack in foil paper.

For Garnish:

  • I wanted to make it as a Bird’s nest with egg and sparrows.
  • For nest place the idiyappam like nest close to each other.
  • For egg make roll cheese or paneer ( I used cheese @britanniacheese ) into a round shape aded herbs to it and rolled.

For making it more colorful you can add @cadburydairymilkin Gems.
For sparrow, I used sparrow cookie mold and cut paneer using it and sprinkles chat masala; Sprinkle it with chocolate flakes.

Enjoy the nest with a pure veg egg.

Recipe submitted by


Mumbai, India

Leave a Reply