Sweet ...... Popashpala (Papita) Muddo / Papaya Idly (Sweet) .....
Had lots of ripe papaya at home. Almost all dishes were done, now what ? Hubby suggested make sweet Idly like ponsache / Jackfruit. I was like … What’s wrong with him .... never heard of this before. The thought lingered in my mind all night. In the morning finally I thought … Why Not ? If Ponosu ie Ripe Jackfruit Idly can be made, then why not Ripe Papaya. Went ahead and made it and Eurekha !!!! Now I have another new dish on my list of first of the kind.
Peel off the skin. Discard both the white core part and the black seeds inside the papaya. Cut them into small sized cubes. Make a puree of half the papaya. You should have about 2 cups of thick puree for 1 cup of Idly rava.
I have not added any water while preparing the puree. Now add 1.5 sugar (+/- depending upon how sweet the papaya is) to 2 cups of papaya puree and blend in a mxer till the sugar has mixed well.
Roast some finely chopped cashews and melon seeds and keep them ready.
Add 1 cup of Idly rawa (available in the stores) to the puree and mix well. Add a pinch of cardamom powder (Optional) and mix well. Keep this covered aside for 30 minutes. This is to allow the Idly rawa to soften a bit and swell so that the Idly becomes softer. The consistency should be that of Jackfruit / Pumpkin Idly. If too dry add in a little bit of puree or Idly rawa if too thin.
I Prepared the Idly in vati in Pedavan, a Idly steamer with small vessels. Apply oil on the inner side of the steel vatis / cups. Sprinkle a little bit of roasted cashew and melon in each cup. Pour a ladle full of prepared papaya mixture into the cups to cover up only half the level of the cup. Do not add more or else the mixture when cooking will go and stick to the separators.
Now steam in pedavan / Idly steamer for 20-25 minutes. Remove and let cool a bit before you gently remove the Idly. Serve the Idly topped either with a dallop of butter or a tablsp of melted ghee.