During this summer, we had parents, siblings and their families visiting. In addition to catching up on gossip, we were constantly eating various dishes that the women conjured up.
And they made one of my favorites, Dill Idlis (Dill is called Shaepi in Konkani). These idlis represent the marriage of the South Indian staple idli with the aromatic Dill, popular in coastal Maharashtra. Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup and honey while eating. So here is the brief recipe and a few pics.
Fresh Dill
Ingredients:
- 2 cups chopped fresh dill
- 1 cup jaggery
- 1 cup beaten rice
- 1 cup grated coconut
- 1 cup cream of wheat
- 1 tsp salt
Method
Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.
Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.
Spoon dough to small idli bowls and steam for 15 -20 minutes till set.
To Serve:
Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm!
Recipe courtesy of Aditi and Kamakshi
Hi Arun, Nice recipe. Looks like your blog can compete with some of the more well-known Indian recipe blogs in the blogsphere.
Jeffrey – Ha Ha! Thanks for the thought. But as you well know, my blog is a big mashup of everything: travel and food being the most popular.
Wow! I never knew that Dill was used in Indian cooking. Thanks for sharing.
Kanchana
Kanchana – you being the expert in Idlis, you’d love this. Give it a try. The taste is very subtle and there is no long ‘fermentation’ time. And it will be easier for you since you already have all the idli making utensils (hee heee!).
btw, I’m going over your South Indian recipes and salivating. Have got to get “M” to see your site and make me some of the dishes.
hi arun,
i stumbled on ur amazing blog while looking for the jolada rotti recipe. the pics in ur blog is making me all nostalgic. ur blog is surely a link to homeland for all the kannadigas staying abroad. keep it up. will be ur regular visitor
and dill in idlies??? i am gonna try it for sure
arrey Supriya!
idlis is my dill, so enjoy to your heart’s content.
let me know how the idlis turn out.
and thank you for visiting and browsing, fellow kannadiga. As you likely noticed, I have just migrated/coalesced my blog here from blogspot and livejournal.
Pssst – since you have two comments approved, henceforth your comments are not moderated.
Hello Arun, first time on ur site..link frm Vee’s comment box.
Dill Idli is new to me! shall surely try this…tks for posting. Its surely fast to make, minus the long fermentation time!
Purnima – Welcome! and thank you!
Yes, Vee has some wonderful recipes.
Give these Dill Idlis a try, I particularly enjoy them with tuup and honey! Yumm.
Not many recipes here, but you should browse through the other photo-essays here.
Do you have a blog somewhere?
Best.
damn , i miss those sometimes
Hi Arun, these idlis were delicious..I tried them last week!
Thanks to your wife for making and you for posting!
Hi Purnima:
Awesome! Glad you liked them. Did you try it with tuup and/or honey? Now i am salivating. Should ask M to make them again.
Tried your recipe, the idlis were amazing! Thanks!
Sagarika:
Glad to hear the recipe worked out for you!
Yaay!
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