Home / Recipes / Thonnai Idli

Photo of Thonnai Idli by Neeru Srikanth at BetterButter
946
10
4.5(2)
0

Thonnai Idli

Nov-28-2016
Neeru Srikanth
720 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thonnai Idli RECIPE

Temper your regular idli batter with ghee, gingelly oil, mustard, pepper, cumin seeds, cashew’s, Bengal gram,urad dhal and curry leaves. Ferment it overnight , pour them in your thonnai or bio degradable dried leaves cups to steam for 15 minutes and finally tie them  as a packet for a minimum of 30 minutes to get this flavorful thonnai idli. The longer it is tied in the thonnai leaves the better is the taste and flavour. Pack them in your lunch box along with a good dip of either Idly Molaga Podi and a small box of sambar.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • South Indian
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For the Idli Batter -
  2. Idli Rice – 3 cups
  3. Urad Dhal – 1 cup
  4. Methi seeds – 1 tsp
  5. Sago Seeds – 1 tblsp
  6. Salt –1.5 tsp
  7. Water as needed for soaking and grinding
  8. To Temper-
  9. Mustard – 1/2 tsp
  10. Bengal Gram – 1 tsp
  11. Cumin Seeds – 1 tblsp
  12. Urad Dhal – ¼ tsp
  13. Pepper – ½ tblsp
  14. Ginger – 1 inch piece finely chopped
  15. Cashew nut – few
  16. Curry leaves – few
  17. Ghee – 4 tsp
  18. Gingelly Oil – 4 tsp
  19. Hing – 1/2 tsp
  20. Others-
  21. Thonnai/ Dried Leaves Cup - 12
  22. Idly Molaga Podi - 2 tsp per idli packet
  23. Sambar (Optional) if it can be packed.

Instructions

  1. Soak the following items for 4 hours Idli Rice – 3 cups Urad Dhal – 1 cup Methi seeds – 1 tsp Sago Seeds – 1 tblsp
  2. Grind them along with salt and enough water.Grind them slightly coarse than regular idly batter.
  3. Transfer the idly batter to a container.
  4. Take a mixer and grind cumin seeds & pepper into a coarse consistency.
  5. Take a small kadai or fry pan and add ghee and gingelly oil.
  6. Once heated add hing and  mustard and let it splutter.
  7.   Add urad dhal, Bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked
  8. Mix it with the idly batter.
  9. Let this ferment for 8 hours
  10. For making the idli, Make sure the thonnai (dried leaves cup) are cleaned with a wet cloth. No oil needed to be applied
  11. Fill up idly batter on the thonnai cup. Make sure only 3/4 of the cup is filled up
  12. Arrange them in a pan which can fit into pressure cooker or idly pan. Make sure they are tightly arranged one next to each other. If they are loosely arranged the thonnai will open up easily.
  13. Steam for 20 mins
  14.   Take out and let it cool for just 5 minutes.
  15. Take a thick thread and tie them joining the edges of thonnai. This step is optional but if would give a good flavor to the idly. Prefer to keep a minimum of 30 minutes inside a hot pack.
  16. Pack them in a lunch box. Before consuming take out the idly from the leaf. It comes out very easily.
  17. Pack along Sambar or molaga podi.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Vandana Ramesh Krishnan
Jan-16-2017
Vandana Ramesh Krishnan   Jan-16-2017

Very nice recipe,a must try for idli lovers

Shiva Pande
Nov-29-2016
Shiva Pande   Nov-29-2016

Awesome pic and awesome recipe too... wow

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE