This is a recipe from my friend Poornima. Long back I had tasted this in her lunch box. We always said she makes idlis out of anything. She prepared too many types of idlis.
Recently I bought a bunch of dill leaves-Shepi bhajji(Konkani) or Sabbasige soppu(Kannada). I had not used these leaves for a long time now. During my college days in Belgaum, my friend and I loved a curry made of these leaves, but after that somehow I never tried it. These leaves have a very peculiar smell which only few people like. So after the college I tried it now. When I saw the leaves, they reminded me of the very popular Konkani dish shepi idli (dill leaves idli). But when I came home, I wanted to have my friend’s version of the idlis, so I called her and got this recipe (I will post the Konkani version some other time).
This idli turned out to be great. It was a bit harder than normal idlis due to the daals, but the taste was amazing. May be something I would try frequently. This gets its spicy taste due to green chilies, has a very different aroma due to daals, dill and coriander leaves. This was the first time I used raw onions in idlis, so that was another plus point. This does not require any fermentation, so very quick and easy to make. Since daals are used and they take a bit more time to cook, these are cooked in cooker with the weight (2 whistles in cooker).
Chana daal 1/2 cup
Moong daal(yellow) 1/2 cup
Onion(cut into small pieces) 3/4 cup
Green chilies 4-5
Ginger 2″ piece
Dill leaves(sabbasige soppu/shepi bhajji) 1/2 cup
Coriander leaves 2-3 strands
Coconut(fresh or frozen) 3/4 cup
Increase or decrease the amount of dill leaves according to taste.
Soak daals in water for 3-4hrs (preferably overnight).
Grind them along with green chilies, ginger, 1/4 cup onion, 1/4 cup coconut into a coarse paste without adding water.
Mix remaining onion, coconut and the leaves, add salt and mix well.
Keep this mixture in idli molds and cook in cooker(for two whistles). This can also be steamed like normal idlis but takes longer time due to the two daals.
Serve with chutney. This can be eaten without any chutney since it already has all the spices and onions.
Serves : 2-3
Preparation time : 25mins