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


  • 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


  • 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:


32 thoughts on “Dill Idlis: A Konkani Delicacy

Add yours

  1. Hi Arun,
    Can u pls explain – what is ‘cream of wheat’? Or may be another term for this? Or how to procure this?

    Thks in advance.

    Btw, I often visit ur website.It very interesting and informative. And very much appreciate the effort that u put in, to keep it going.

    1. Thank you Shilpa for visiting and your kind words. It is challenging to keep coming up with new and interesting ways – but we try. And its comments like yours that propel me forward every day. keep them coming.

      ‘cream of wheat’ is the simple ‘Rava’ that is available in India. In the US, it is called ‘cream of wheat.’ #GoFigure
      Let me know how the dill idlis work for you.


  2. Dear Arun Mam,
    In your post u hv said to blend all ingredients to yield a thick atta dough. Do u mean to say that it should be like idli batter consistency. Pls. clarify. I wt to confirm before trying this receipe.

    1. Thank you Anu,
      and yes, like idli batter. It tends to be a bit more coarse coz of the rava, but is awesome.
      And remember to eat it with “tuup” (home made ghee) and honey.

      Let us know how it turns out. You may have to experiment a bit.

  3. 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?

  4. 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!

  5. 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. 😉

  6. 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

  7. 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.

  8. Hi Arun, Nice recipe. Looks like your blog can compete with some of the more well-known Indian recipe blogs in the blogsphere.

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