Dill Idlis: A Konkani Delicacy

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
Pics of Making Dill Idlis - steamed rice cakes by Arun Shanbhag

Ingredients:

  • 2 cups chopped fresh dill
  • 1 cup jaggery
  • 1 cup beaten rice
  • 1 cup grated coconut
  • 1 cup cream of wheat (Indian rava)
  • 1 tsp salt

Pics of Making Dill Idlis - steamed rice cakes by Arun Shanbhag


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!
Pics of Making Dill Idlis - steamed rice cakes by Arun Shanbhag
(Recipe courtesy of Aditi and Kamakshi.)


My Favorite Konkani Recipes:

Videos:

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