"Dill Leaves (Shepu/ Sabsige) Spicy Sanna Idly (Khotto/ Muddo)" ... preparing muddo with shepu for the first time, tasted great, served it with simple curds and rice ... I wonder why they sell leafy veggies in large bundles here in Mumbai, despite preparing 2-3 dishes there is still more left, the only relief is they do not turn yellow if stored well in fridge ... no wasting food being my motto, I am just enjoying them in different avataars, I mean dishes ... Yummilicious ...
** This is one of my favorite dishes that is prepared often in my home in different combinations or variations and somehow I never tire of eating it as it tastes best served along with dalitoy- chawal. I written enough about this dish in almost all my posts so there is nothing more for me to write particularly about the dish except for the fact that this time I prepared it with addition of Dill leaves also known as Shepu/ Sabsige/ Suva which is a herbal veggie rich in antioxidants and is a good source of both Vitamin C and A along with good source of magnesium. It does have a strong herbal flavor that is not liked by some, but in my home we are ok with it and usually do not fuss about in view of healthy dishes. Without writing more, let me share in the recipe, which is exactly the same as those posted before. I am also sharing a common link at the bottom of this recipe through which you can browse for more options.
** Here is the simple method of preparing "Dill Leaves (Shepu/ Sabsige) Spicy Sanna Idly (Khotto/ Muddo)" … My Style …
** Ingredients :
Idly Rava / Rice Rava : 3 cups
Dill Leaves/ Shepu/ Sabsige: 1 cup packed- leaves only
Salt to taste
** For Masala :
Coconut/ Soyi/ Nariyal : 1 cup freshly grated.
Kashmiri Red Chillies/ Laal Mirchi/ Tikat/ Byadgi Mirchi/ Kumte Mirsanga : 12-15
Gum hing/ asafoetida : small half marble piece
OR
Hing/ Asafoetida Powder : 1 tsp
Tamarind/ Chinchama/ Imly : Small marble sized
** Wash, drain and chop the Dill Leaves/ Shepu/ Sabsige finely and keep them ready aside.
** Masala to be Ground : Add freshly grated coconut into the mixer grinder with Dried Red chillies (I used kashmiri), as small piece of hing or hing powder and a small marble sized tamarind to a smooth paste. Do not add in much of water. When the masala is ground fine remove the masala and keep it ready aside.
** Note : The no of chillies depends upon individual preference and also the spice level of the chillies you are going to use. Do use your own judgment for the same. I used kashmiri red chillies that are less spicy, give good colour and bulk. You may use any dried red chilly suitable to you.
** In a large flat bottomed bowl add in Idly Rava/ Rice Rava and add in water enough water to soak it properly. Keep this aside for 10 minutes and then drain off slowly the excess water from the top by tilting the vessel. All excess water on top should be removed slowly. Be careful, the rice rava should not get drained off. Leave this aside ready.
** Note : If Idly Rava / Rice rava is not available in your vicinity, you can soak raw rice (any ordinary ric) for 2 hours, drain and then grind it coarsely to rava texture and use the same. Initially I used to follow this method, but with changing times and also lack of time, I use Idly rava for most of the dishes were rice is to be ground to rava texture.
** Now add all the ingredients in a wide bowl. The rice rava/ Idly rava, ground masala, the chopped shepu leaves, salt to taste and mix well. The mixture should not be thin or too thick. The texture of the mixture should be that of rava bhakri which we make patting on tava. You should be able to give it a bit of soft ball shape when rolling in hand.
** Gently add in the mixture into the prepared Vati/ Idly mold taking care to see that they are applied with oil from within, this makes sure later that the Idly gets a smooth surfaced top and comes of easily. Also fill it upto ¾ level only leaving a gap above for proper steaming.
Note : If you want to use Jackfruit leaves prepared molds/ baskets, I have already given the method of preparing jackfruit leaves baskets elsewhere in the blog, and you can check out the method and prepare these in those baskets too.
** Keep the pedavana/ Idly steamer with required amount of water and bring to a boil. Keep the mixture filled Idly Vati in the pedavan/ Idly steamer in layers adding in divider plates in between and steam for 5 minutes on high flame and then about 25-30 minutes on medium to low flame. Remove and let cool a bit before you gently run a blunt knife round the inner rim of the Idly Vati and flip it over in one go.
** "Dill Leaves (Shepu/ Sabsige) Spicy Sanna Idly (Khotto/ Muddo)" is done and ready to be served. Serve them hot during lunch/ dinner time with Dal chawal and other dishes. You can top it with a tblsp of coconut oil which is the traditional way of serving them. You can prepare them prior and either micro wave them for 30 seconds to serve them hot or steam them in Idly steamer for 10 mins. just before serving too.
**These are spicy Idlies which we usually call sanna khotto/ muddo and are always served with dalitoy and rice. The excess Idly can be store in air tight stainless steel box in fridge and serve them next day by heating it up. You can also crumble them into fine textured crumble and season/temper them with mustard seeds, curry leaves and some fresh coconut and mix well and cook on low heat for 5 minutes and serve the same too.
** I am sharing a common link for "Sanna khotto/Idly/Muddo" below and you can go through the same and learn more on this dish and prepare any one that appeals to you ....
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Thanks.