Dill Leaves Spicy Idli

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My previous recipe here was the Dill leaves Sweet Idlis and in this section I am going to make them a bit spicier. There is a whole bunch of previous Idli recipes here.

What you need to have:

1. Idli rice rava – 1cup

2. Chopped Dill leaves – 1 cup

3. Grated fresh coconut – 2/3 cup

4. Green chilli-1

5. Ginger – 2″ piece

Ingredients of Dill leaves spicy idli

What you do with what you have:

1. Wash and chop dill leaves fine, grate coconut and keep it aside in a plate as shown in the image 1.

2. Grind grated coconut in the mixer adding water to a fine consistency. Transfer the ground contents to a bowl.

3. Mix rice rawa, chopped dill greens from step 1 to it. Chop green chilli and ginger fine and mix it to the idli mix.  Add required quantity of salt to it.

4. Place a spatula with 2 teaspoons of cooking oil in it on medium flame. When heated, add mustard seeds to it. When it starts sputtering add Black gram Dal to it and once fried season it to the idli mix.

Spicy Dill leaves Idli mix

5. Grease the Idli mould and fill it with the idly mix.

Idli mix being filled in the mould

6. Place it in the cooker and steam it like the usual idlies for about 20 minutes. The steamed idlies is as shown in the image below. Enjoy with wet chutney of your choice or even dry chutney powder.

Ready to serve Dill leaves spicy idly and coconut chutney

How long it takes: 45 minutes

Number of Idlis: 8

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26 thoughts on “Dill Leaves Spicy Idli

    Madhuri said:
    February 20, 2010 at 8:56 pm

    Wow, perfect for breakfast. Looks yummy. I have a question: with only idli rava doesn’t it make idli hard and tough? In case of rava(semolina) idli we add yogurt and soda which makes it softer. Just curious to know.

    Madhu said:
    February 21, 2010 at 1:02 am

    Very aromatic idlies.. looks very tasty.

      prathibalrao responded:
      February 21, 2010 at 8:10 am

      Hi Madhri,

      Conut which is the one ingredient which makes it too soft. In fact the sweet idly could be little harder since we add jaggery. Do try it out please.

      prathibalrao responded:
      February 21, 2010 at 2:21 pm

      Hi Madhu,

      The real aroma of these idlies will be on cooling only.

    aquadaze said:
    February 21, 2010 at 4:44 am

    I love dill…these idlis sound really delicious!

    vidya said:
    February 21, 2010 at 9:43 am

    wow !! every morning i browse through your site just to decide the menu … am definitely making these as a side dish today for lunch….. and the sweet ones for dessert !!!

      prathibalrao responded:
      February 21, 2010 at 2:22 pm

      Hi Vidya,

      Do send me the feed back please.

    Rujuta said:
    February 21, 2010 at 11:02 am

    Dear Pratibha

    Lovely recipe and good click

    Apu said:
    February 21, 2010 at 11:23 am

    Great recipe!! I love rice rava idlis.

      prathibalrao responded:
      February 21, 2010 at 2:26 pm

      Hi Rujuta and Apu,

      Thanx a lot to both of you for ur comments.

    vidya said:
    February 21, 2010 at 5:57 pm

    dear Pratibhaji !! i made only the spicy idly.. and it came out great…. a lot like sanna muddo ( i steam those also at times in idly stand and add methi leaves to them ) but these are easier to make as rice rava is used and no need to soak and grind the rice.. will update u when i make the sweet idly.. i had very little dill leaves… so thought would try out these first…

    sonaramji said:
    February 21, 2010 at 6:08 pm

    how we call it in Tamil.

      prathibalrao responded:
      February 21, 2010 at 7:42 pm

      Hi Sonaramji,

      I really have no idea.But is it somb????????

      prathibalrao responded:
      February 21, 2010 at 7:43 pm

      Hi Vidya,

      Thanx a lot for ur feedback. I really appreciate it.

    nirmala said:
    February 25, 2010 at 2:16 pm

    hi,
    the receipe is easy to make and delicious too.but what is dill leaves please explain me is that coriander?

      prathibalrao responded:
      February 27, 2010 at 9:55 pm

      Hi Nirmala,

      It is called shepi bhajji in konkani and Sabaski soppu in kannada and Saumph or (Dill leaves) in English.

    Saranya said:
    March 28, 2010 at 9:46 am

    Hello Madam,

    I had always used Dill leaves in Italian dishes and couldn’t associate it with idlies. when I gave it a try, the reception at home was overwhelming! it had a very nice aroma and tasted too good! I repented on making it in little quantity!

    Thanks!
    Saranya

    prathibalrao responded:
    March 28, 2010 at 10:31 am

    Hi Saranya,

    Thanx a lot for ur feed back which is always welcome. Thanx once again!!!

      Saranya said:
      June 23, 2010 at 7:50 pm

      Hello Madam,

      I just posted Dill leaves spicy idly in my blog
      http://saranyas.wordpress.com

      Do let me know your comments!

      -Saranya

        prathibalrao responded:
        June 23, 2010 at 8:49 pm

        Hi Saranya,

        You have made a change by adding curds to the batter. Let me try it out next time. I will surely let you know the out come of the same.

    Spicy Dill leaves Idlies « Saranya's Kitchen said:
    June 23, 2010 at 7:49 pm

    […]  The internet says that Dill leaves has medicinal properties and can cure indigesion.Mrs. Prathiba from The Indian Food Court (https://cuisineindia.wordpress.com)  had made this wonderful recipe. It sounded unconventional and I was hesitant to give it a try. When I made it at home, it was such a big hit. The idly was full of flavor and was a treat to the senses! You can view the originia recipe from here […]

    Manjula Pai said:
    August 12, 2011 at 4:27 am

    I tried making these idlis. We liked it a lot..Thanks for the different recipe. I like your blog.

      prathibalrao responded:
      August 12, 2011 at 7:29 am

      Hi Manjula,

      Thuka mastha thanx. Do pass on da link of this blog among ur friends community.

        Manjula Pai said:
        August 12, 2011 at 9:06 pm

        ya will do that. Megele blog visit kari maayi..

        prathibalrao responded:
        August 12, 2011 at 10:23 pm

        Hi Manjula,

        U do have a wonderful blog and keep up the good work!!!!!!!!!!

    Dill leaves Sujee upma | The Indian Food Court said:
    September 15, 2013 at 10:09 am

    […] soppu in Kannada. I have already put up a few dishes like the Dill leaves Poha upma, Chithranna, spicy and sweet idli and today it is the Sujee upma with dill leaves instead of the normal upma.  One […]

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