Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney | How to make Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney

By Sujatha Ratnala  |  5th Mar 2016  |  
4 from 1 review Rate It!
  • Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney, How to make Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney
Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutneyby Sujatha Ratnala
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

60

1

Video for key ingredients

  • How to make Idli/Dosa Batter

About Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney Recipe

Steaming with leaves add a subtle aroma to the cooked food. At my in-laws place, idlis are made in small stitched baskets of jackfruit leaves on the day of Diwali. In this recipe, a creative twist to the basket making procedure to make it easier and faster!

Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney

Ingredients to make Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney

  • For the Idlis:
  • Jackfruit leaves- 8
  • Small glasses - 8
  • For the chutney:
  • onions big sized- 4
  • Dhaniya -1 tsp
  • jeera- 1 tsp
  • Udat dal- 1 tsp
  • curry leaves- handful
  • tamarind- a pinch
  • salt to taste
  • oil for seasoning

How to make Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney

  1. Steaming Idlis with Jack-fruit Leaf:
  2. Trim the edge of the leaf which has the stem. In a small glass, roll the leaf with little overlapping. Repeat this for all the glasses. Pour the idli batter into the glasses. Place all the glasses into a vessel which fits into the cooker.
  3. Add sufficient water in the cooker and place the vessel with glasses in it. Steam for 15 minutes. Allow these idlis to cool for a while. Remove the idlis from the glasses and the leaves.
  4. Onion Chutney:
  5. In a kadai, add 2 tsp oil to heat.
  6. Make the seasoning of hing, udat dal, dhania, jeera, cut the green chillies, curry leaves. Add the onion, salt and saute till its cooked. Add a pinch of tamarind and allow it to cool.
  7. Blend it in a mixer. Add water to attain the required consistency.

My Tip:

As all the ingredients are blended, adding more of curry leaves and other seasoning will enhance the nutrition content and taste.

Reviews for Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney (1)

Aparna Parinama year ago

Wonderful and innovative!
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