Jazz up your breakfast with Raw Banana Idlis.

This recipe from Bethica Das requires no soaking, grinding or fermentation.

Raw Banana Idli

Serves: 2

Ingredients

  • 1 raw or green banana, boiled, peeled and grated
  • 1/3 cup rava or semolina
  • 2 green chillies, chopped
  • 1 tsp ginger, grated
  • Salt to taste
  • 1 cup yoghurt
  • 2 tbsp grated fresh coconut
  • A handful of green dhania or coriander or cilantro leaves, chopped
  • Water for the batter
  • 1 tsp Eno fruit salt
  • Few boiled raw banana slices

For the tempering

  • 1 tbsp oil
  • 1-2 dry red chillies, broken
  • ½ tsp rai or mustard seeds
  • 1 sprig curry leaves
  • 1 tsp urad dal

For serving

  • Coconut chutney
  • Sambar

Method

  • Heat the tempering oil in a heavy-bottomed saucepan and add the dry red chillies and the mustard seeds.
    After it stops spluttering, add the urad dal and the curry leaves.
    Saute for a few seconds.
    Now add the semolina and stir fry till light brown.
    Take off heat and cool.
    In a bowl mix together the grated banana, the tempered semolina mix, yoghurt, grated coconut, ginger, green chillies, chopped coriander leaves and salt.
    Add some water and prepare a thick batter.
    Keep aside for 15-20 minutes.
    Adjust the consistency by adding more water if needed.
    Just before steaming, add the Eno fruit salt and mix well.
    Place a sliced raw banana into each greased mould and then spoon the batter over it.
    Steam for 15 minutes in a pressure cooker over low-medium heat without the whistle.
    Take off heat and de-mould the idlis when still warm.
    Serve with coconut chutney and sambar.

Bethica Das is a Sharjah-based food blogger.

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