Fluffy Thonnai Idli with Spiced Tempering – Tamil Nadu’s Unique Dried Leaves Idli Recipe

Thonnai Idli (Dried Leaves Idli) Recipe

Thonnai Idli, a unique and flavorful variation of the traditional idli, hails from the Tamil Nadu region. What sets this idli apart is the incorporation of dried leaves (Thonnai), which imparts a distinctive flavor to the batter. Using your regular idli batter, this recipe adds a rich tempering of spices and herbs that elevate the flavor profile of the dish. Ideal for breakfast, travel meals, or even as a lunch box option, these idlis retain their softness and aroma naturally. The use of dried leaves for steaming preserves the freshness and adds an irresistible fragrance to this Tamil delicacy.

Ingredients

For the Idli Batter

• 3 cups Idli Rice
• 1 cup White Urad Dal (Whole)
• 1 teaspoon Methi Seeds (Fenugreek Seeds)
• 1 tablespoon Sabudana (Tapioca Pearls)
• Salt, to taste

For Tempering

• 1/2 teaspoon Mustard Seeds (Rai/ Kadugu)
• 1 teaspoon Chana Dal (Bengal Gram Dal)
• 1 tablespoon Cumin Seeds (Jeera)
• 1/4 teaspoon White Urad Dal (Split)
• 1/2 tablespoon Black Pepper Powder
• 1 inch Ginger, finely chopped
• Few Cashew Nuts
• 4 sprigs Curry Leaves
• 4 teaspoons Ghee
• 4 teaspoons Gingelly Oil
• 1 pinch Asafoetida (Hing)

Others

• 1/2 cup Thonnai (Dried Leaves)

Preparation Time:

• 6 to 8 hours (for soaking and fermenting)

Cooking Time:

• 60 minutes (for steaming)

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Instructions

1. Prepare the Idli Batter:

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   • Soak the ingredients listed under the “For the Idli Batter” section (Idli rice, white urad dal, methi seeds, and sabudana) for about 6 to 8 hours. Leave the salt out for now.
   • After soaking, grind the mixture to a slightly coarse consistency using a wet grinder or mixer grinder, similar to regular idli batter.

2. Grind the Spices:

   • In a mixer grinder, coarsely grind the cumin seeds and black pepper powder together to release their aromatic flavors.

3. Temper the Batter:

   • Heat a tadka (tempering) pan, and add the ghee and gingelly oil.
   • Once the oils are heated, add the asafoetida (hing) and let it sizzle. Next, add the mustard seeds and let them splutter.
   • Add the split urad dal, chana dal, finely chopped ginger, cashew nuts, cumin, pepper powder, and curry leaves to the pan. Let the mixture cook for a minute until the spices are well-fried and aromatic.
   • Pour this tempering into the prepared idli batter and mix well. Allow the batter to ferment for 6 to 8 hours or preferably overnight in a warm place.

4. Prepare the Thonnai Leaves:

   • Clean the thonnai (dried leaves) by wiping them gently with a wet cloth to remove any dust or impurities. No oil is required on the leaves.

5. Steam the Idlis:

   • Once the batter has fermented, stir it gently and pour it into the thonnai leaves, filling them about three-quarters full.
   • Arrange the thonnai leaves tightly in a pressure cooker or idli pan. Ensure the idlis are packed snugly to prevent the thonnai from opening while steaming.
   • Steam the idlis for about 20 minutes over medium heat. Once done, remove the thonnai from the steamer and allow the idlis to cool for about 5 minutes.

6. Serving:

   • Once cooled, carefully remove the idlis from the thonnai leaves and pack them in your lunch box, or serve them with your favorite South Indian chutneys such as coconut chutney or tomato-onion chutney.
   • These idlis make for a healthy and flavorful breakfast or an easy-to-carry snack for travel.

Tips:

• Ensure that the thonnai leaves are tightly packed to maintain their shape and prevent them from opening during steaming.
• For best results, ferment the batter overnight. The fermentation enhances the flavor and texture of the idlis.
• If you prefer a more aromatic flavor, you can add extra curry leaves or a few more ginger pieces to the tempering.

Allergen Information:

• Contains: Cashew nuts, mustard seeds, urad dal, and ginger (which might be allergens for some individuals).
• May Contain Traces of: Sesame seeds (if using gingelly oil), nuts (from cashews).

Dietary Preferences:

• Vegetarian: This recipe is entirely vegetarian, making it suitable for those following a plant-based diet.
• Gluten-Free: As the recipe does not contain any wheat or gluten-containing ingredients, it can be enjoyed by those on a gluten-free diet.

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Thonnai Idli is a fantastic dish to try if you are looking for a unique South Indian breakfast or snack. The aroma of ghee and spices combined with the earthy fragrance of the dried leaves gives a delightful twist to the traditional idli. Whether for breakfast, lunch, or travel, this recipe is sure to impress with its distinct taste and soft texture. Enjoy it with a side of chutney, and experience the true flavors of Tamil Nadu.