Variety idlis

While  trying to make edible leaf packet idlis, I got interested in trying to make idlis in different edible leaves. The results were very encouraging. I tried using bean leaves (chikkudu aaku) grape leaves, fava bean leaves, mustard leaves and pan leaves!! The different leaves give different flavors to the end products.  Idlis made in pan leaves were really nice!

Another advantage of this variety of idlis is cleaning of the idli plates is less messy!

Bean leaves and fava bean leaves:                                                        Grape leaves:

Pan leaves:

 


Idli plates filled with batter:

Ingredients:

•      Idli batter
•      1/2 cup grated carrots
•      2 tbsp. finely  cut cilantro
•      2 or 3 finely chopped green chiles
•      Finely shredded cabbage (optional)
•      Tender grape, bean, mustard, or any other salad leaves of your choice
•      Pan leaves

Seasoning: (optional)

•      1 tsp. oil
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      1/2 tsp. jeera seeds

Directions:

1.      Wash and clean all the leaves.
2.      Mix all the cut vegetables in the idli batter.
3.      Fry the seasoning ingredients in hot oil and pour it over the batter.
4.      Mix well.
5.      Grease idli plates.
6.      Place one leaf on each mold.
7.      Pour a spoon of idli batter on each leaf.
8.      Heat just enough water in the idli container to boil.
9.      Place idli plates in the container, cover.
10.      Check after 10 minutes or so to see whether idlis are ready. (Insert a toothpick or fork to see whether the batter is fully cooked).
11.      If idlis are cooked, turn the heat off.
12.      Let cool for 10 minutes.
13.      Remove idlis from plates along with leaves and serve hot.
14.      Idlis along with leaf plates can be eaten!
15.      Serve hot with chutney, sambar etc.