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).
Ingredients: 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 Salt
Increase or decrease the amount of dill leaves according to taste.
Method: 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
Usually whenever I try new recipes from other food blogs, I update “ from other blogs ” link which I created recently. But since many of my readers had asked for this recipe, I thought of posting it here.
Few days back I had tried preparing chocolate cake without eggs. It came out well, but had completely forgotten the measurements I used. So when I saw Priya’s chocolate cake , I gave it a try and I loved it very much. Thanks Priya.
One thing I have to learn is decorating the cakes. As soon as I baked it, I tried decorating it and the icing melted due to hot cake :(. May be next time when I prepare it again, I will change the pictures.
Ingredients: All purpose flour 1 and 1/2 cups Cocoa powder 3 tea spns Baking soda 1 tea spn Salt 1/4 tea spn Water 1 cup Sugar 1 cup Vanilla extract 1/2 tea spn Vinegar 1 tea spn Oil 1/4 cup
Method: Mix water, sugar, oil, vanilla and vinegar till the sugar completely dissolves. Sift together flour, cocoa, salt, baking soda. Add the flour mix to the liquid mixture one table spoon at a time. Mix well to form a uniform dough.
Preheat the oven for 10mins at 350F. Grease the oven proof dish or line with a parchment paper. Pour the dough.
Bake in oven at 350F for around 40mins or till a knife inserted comes out clean.
Serve it cold.
Preparation time : 50mins
