Idli with date palm jaggery-Coconut filling
Idli with date palm jaggery-Coconut filling

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, idli with date palm jaggery-coconut filling. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Idli with date palm jaggery-Coconut filling is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Idli with date palm jaggery-Coconut filling is something that I’ve loved my entire life. They are fine and they look wonderful.

coconut palmsugar is made from the sweet flower blossom nectar of the green coconut tree. But now plain idli with chutney is what I make on most days reserving the sambar for special Coconut Chutney Recipe. This is a simple and delicious chutney which goes well with all south [ā€¦] serve adai with fresh coconut chutney or sesame seed chutney or dry chutney powder and jaggery. Tamil Nadu cuisine is more than just idli-sambar.

To get started with this recipe, we must first prepare a few components. You can have idli with date palm jaggery-coconut filling using 9 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Idli with date palm jaggery-Coconut filling:
  1. Make ready 1/2 cup grated coconut
  2. Make ready 1/4 cup jaggery
  3. Make ready 1/4 cup sugar
  4. Prepare 1/2 tsp cardamom powder
  5. Take 2 cup rice
  6. Make ready 1/2 cup whole or split urad dal
  7. Prepare 1/4 cup thick poha
  8. Take 1 tsp salt
  9. Prepare Oil or ghee

Make very tiny pieces of jaggery. Add in fresh coconut, a piece of tamarind, jaggery and salt to the plate. Grind the cooled ingredients with half a cup of water to a smooth paste. The tempering stays fresh, crisp and crunchy if the tempering is mixed right before serving.

Steps to make Idli with date palm jaggery-Coconut filling:
  1. Pick & rinse the rice,rinse the poha & add to the rice.Add water & mix well,cover & keep the rice & poha to soak for 4 to 5 hours.
  2. In a separate bowl,rinse the urad dal a couple of times. Soak the urad dal for 4-5 hours.
  3. Making idli batter- Grind the rice,urad dal till you get a smooth & fluffy batter. Add salt & mix well.
  4. Cover & let the batter ferment for 8-9 hours or more it required.
  5. After the fermentation process is over,the idli batter will become double in size & rise.
  6. Steaming Idlis - Grease the idli moulds with ghee.Pour half a ladleful of the idli batter into each mould
  7. Top it with the coconut -jaggery mix.Cover the filling with the idli batter.
  8. Steam the idlis in a steamer.Steam for 10-12 min & until the idlis are done. Serve the steaming hot idlis with coconut-jaggery which we made for filling.

Grind the cooled ingredients with half a cup of water to a smooth paste. The tempering stays fresh, crisp and crunchy if the tempering is mixed right before serving. Serve with Idli, Dosa, Ragi Dosa, Paniyaram varieties. Portha Polay (neer dosa with a jaggery & coconut filling) is a perfect example of this. Sanna or appams are also dipped in tea/coffee or served with honey or ghee and sugar and eaten cheerfully.

So that is going to wrap this up for this exceptional food idli with date palm jaggery-coconut filling recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!