Dill Leaves Sweet Idli

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Dill leaves ( Sabbasgi in Kannada and Sheppi bhaji in Konkani ) like the other greens is available in plenty these days. Health wise these leave are as good as any other greens. We prepare a few dishes like the idly, Dill leaves Chithranna and dry curry etc.  This greens has a unique smell which quite frankly many people may not take too well to.  But when I prepared Idly, it turned out great and good enough that I could actually offer to guests. Here they are, the Idlis.

Fresh Dill leaves

Ingredients of Sweet Dill leaves Idli:

1. Chopped Dill leaves  – 1 cup

2. Raw rice Idly Rava – 1 cup

3. Fresh grated coconut – 1 cup

4. Chopped Jaggery – 3/4 cup (as per taste)

5. Kishmish – a handful

6. Cashews – a handful

7. Salt – a pinch

Ingredients of Dill Greens sweet idly

What you do with what you have:

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

2. Grind grated coconut and jaggery in the mixer adding water to a fine consistency.

3. Transfer the ground mix to a bowl and mix chopped dill greens cashews, kishmish and a pinch of salt to it  and idli mix is as shown in the image below. Keep it aside for about 30 minutes. Sprinkle a little water while filling it into the idli mould.

Dill Leaves sweet idly mix

4. Grease idli mould with a little ghee or butter and fill in the mix .

Idli mix being filled in the mould

5. Place the filled mould in the cooker and as usual steam it for about 30 minutes till done.

Steamed Sweet Dill leaves sweet idli

Serve hot with Amul Butter or pure ghee.

Ready to serve Sweet Dill leaves idly with Amul Butter

How long it takes: 45 minutes

Number of Idlis: 8

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6 thoughts on “Dill Leaves Sweet Idli

    Dill Leaves Spicy Idli « The Indian Food Court said:
    February 20, 2010 at 2:30 pm

    […] 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 […]

    Laavanya Ballal. said:
    July 10, 2010 at 10:01 am

    A superbly constructed Cookery website, consisting mindblowing recipes. I must admit, this is one of the first few best Cookery websites that I have visited so far. Keep up the good work.

      prathibalrao responded:
      July 10, 2010 at 11:46 am

      Hi Lavanya Ballal,

      R u from south canara if so from which region?????????Thanx a lot for your comments. Do pass on the link among ur friends .

        Laavanya Ballal. said:
        July 11, 2010 at 2:53 pm

        Dear Pratibha ji, many thanks, for acknowledging the receipt my message by posting a quick response. Regarding my origin, my father hailed from Haladi, and my mom, Shankarpur, but together they settled in Shettibettu mostly, and, in Parkala, for some time. I left India when I was just 17, and currently settled in Canada. I live here with my daughter who also is my only child.

        Once again,I would like to extend my sincere gratitude and appreciation for all the pain and efforts you have invested in designing this beautiful Cookery website consisting authentic and delectable recipes, that, I am sure, is helping millions by making their time in the kitchen easier and food enjoyable.

        That’s all for the moment. Looking forward to seeing many more wonderful recipes uploaded . You be well, bye now,

        Obeisance,
        From, Laavanya.

    prathibalrao responded:
    July 11, 2010 at 9:46 pm

    HI Lavanya,

    Thanx a lot for your sweet words of appreciation and also for giving me the detailed infomation.

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

    […] 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 would think […]

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