Name: Panasa Aku Idli and Ulli Chutney- Idlis steamed in Jackfruit Leaf with Onion chutney recipe by Sujatha Ratnala at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 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

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!

Ingredients Serving: 4

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

Instructions

Steaming Idlis with Jack-fruit Leaf:
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.
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.
Onion Chutney:
In a kadai, add 2 tsp oil to heat.
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.
Blend it in a mixer. Add water to attain the required consistency.

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