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Soft, Sweet, Buttery Honey Idli Morning Treats with Coconut
Warm steamed idlis turn soft and lightly sweet with semolina, coconut, and a touch of yeast. Slice these Buttery Honey Idli Morning Treats open and spread butter before adding honey or maple syrup for the coziest bite.
Warm Steamed Idli with Butter and Maple Drizzle.
Why You Will Love and Enjoy Buttery Honey Idli Morning Treats
- Soft, lightly sweet idlis s that taste amazing with butter and a drizzle of syrup.
- Easy overnight batter that turns into warm, fluffy breakfast treats.
Buttery Honey Idli Morning Treats
- Prep Time: 20 minutes
- Proofing Time: 12 hours
- Cook Time: 15 minutes
- Total Time: 12 hours 35 minutes
- Yield: 16 to 18 idlis, depending on mould size 1x
- Category: Indian Recipes
- Method: Easy baking
- Cuisine: Indian
Description
Soft steamed idlis made with semolina, coconut, and yeast create a lightly sweet breakfast treat. Slice them open, add butter and honey or maple syrup, and enjoy a warm, comforting bite.
Ingredients
- 2.75 – 3 cups = 500 g semolina
- 1 1/2 cups Self-Rising flour
- 1 sachet (about 2 1/4 tsp) dry yeast
- 2 to 3 cups warm water
- 1/2 cup melted butter
- 1 cup sugar
- 1 cup desiccated coconut
- About 1/2 cup extra desiccated coconut, for coating the hot idlis
- For serving (optional but highly recommended)
- Thick butter
- Honey, maple syrup, or golden syrup
Instructions
- In a large bowl, mix 500 g semolina, 1 ½ cups Self-Rising flour, and 1 sachet dry yeast until evenly combined.
- Gradually add 2 to 3 cups of warm water, stirring as you go, until you get a thick batter. It should be spoonable but not runny, kind of like thick pancake batter.
- Cover the bowl with a clean kitchen towel or lid and leave it overnight at room temperature to proof.
- The next morning, stir the batter gently and mix in ½ cup melted butter, 1 cup sugar, and 1 cup desiccated coconut.
- Lightly grease the idlis moulds with butter or oil so the idlis s don’t stick.
- Spoon the batter into the moulds, filling each about three-quarters full, so they have space to puff slightly.
- Bring water in your steamer or idlis pot to a gentle boil, then place the moulds inside and steam for 15 minutes until the idlis are cooked through and firm to the touch.
- Remove the idlis from the moulds while still hot and sprinkle with about ½ cup extra desiccated coconut, so it sticks nicely.
- To serve, slice the warm idlis in half, spread both sides generously with butter, and drizzle with honey, maple syrup, or golden syrup.
- Eat them warm.
Notes
Created, prepared, tried, and tested by Irene
There’s nothing fancy about these idlis, but honestly, that’s the charm. Slice them open while they’re still warm, slather with butter, drizzle something sweet, and suddenly breakfast feels pretty special.
Buttery Honey Idlis Morning Treats brings together soft semolina idlis, coconut sweetness, and the comfort of warm butter melting into every slice. Served with honey, maple syrup, or golden syrup, these fluffy steamed treats turn a simple breakfast into something cozy and memorable that people will want to make again.
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Very interesting way to eat idli..
How would you prepare Idli Cook with Smile?
Actually we use urad dal and rice to make batter. Ferment overnight. Then make idli usually accompanied with sambar or chutney. It’s in my draft. Will post soon😊
Would you like to share your recipe and picture if you have one available or when you have one available? That will be wonderful <3
Ya sure…https://cookwithsmileblog.wordpress.com/2016/08/22/tiffan-sambar-no-dal/
In this post I have shown idli along with one kind of sambar. I love to share this for your recipe exchange initiative😊
Awesome – thank you so much – I will work on this and provide you with a release date within 24 hours.