Thonnai Idli Recipe (Dried Leaves Idli)

Name: Thonnai Idli Recipe (Dried Leaves Idli)
Prep time: 360 min
Cook time: 60 min
Total time: 420 min
Yield: 4
Cuisine: Indian
Ingredients: 3 cup Idli Rice (3 cups Idli Rice); 1 cup White Urad Dal (1 cup White Urad Dal (Whole) + 1/4 teaspoon White Urad Dal (Split)); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 1 tbsp Sabudana (1 tablespoons Sabudana (Tapioca Pearls)); 0 pieces Table Salt (Salt to taste); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Chana Dal (1 teaspoon Chana dal (Bengal Gram Dal)); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); ½ tbsp Black Pepper (1/2 tablespoon Black pepper powder); 1 piece Ginger (1 inch Ginger finely chopped); 1 pinch Cashew (Cashew nuts Few); 1 sprig Curry leaves (1 sprig Curry leaves); 4 tsp Clarified Butter (4 teaspoons Ghee); 4 tsp Sesame Oil (4 teaspoons Gingelly oil); 1 pinch Asafoetida (1 pinch Asafoetida (hing)); ½ cup Thonnai (1/2 cup Thonnai (dried leaves))

Thonnai Idli Recipe (Dried Leaves Idli) - Idli Recipes (Indian)

420 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Idli Rice3 cup · 3 cups Idli Rice
White Urad Dal1 cup · 1 cup White Urad Dal (Whole) + 1/4 teaspoon White Urad Dal (Split)
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Sabudana1 tbsp · 1 tablespoons Sabudana (Tapioca Pearls)
Table Salt0 pieces · Salt to taste
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Chana Dal1 tsp · 1 teaspoon Chana dal (Bengal Gram Dal)
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
Black Pepper½ tbsp · 1/2 tablespoon Black pepper powder
Ginger1 piece · 1 inch Ginger finely chopped
Cashew1 pinch · Cashew nuts Few
Curry leaves1 sprig · 1 sprig Curry leaves
Clarified Butter4 tsp · 4 teaspoons Ghee
Sesame Oil4 tsp · 4 teaspoons Gingelly oil
Asafoetida1 pinch · 1 pinch Asafoetida (hing)
Thonnai½ cup · 1/2 cup Thonnai (dried leaves)

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Steps

1To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt.
2Grind them slightly coarse than regular idli batter in a mixer grinder. Take a mix and grind cumin seeds & pepper into a coarse consistency.
3Take a tadka pan, add ghee and gingelly oil. Once heated add hing and mustard and let it splutter.
4Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked.
5Mix it with the idli batter. Let the idli batter ferment for 6 to 8 hours or overnight.
6Make sure the thonnai is cleaned with a wet cloth. No oil needed to be applied.
7Once fermented, pour it into the 3/4th of Thonnai.
8Arrange them in a pan which can fit into pressure cooker or idly pan. Make sure the idlis are tightly arranged one next to each other.
9If idlis are loosely arranged the thonnai will open up easily.
10Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes.
11Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutneyor Tomato Onion Chutney. You can also have it for a tasty and healthy breakfast.