Thonnai Idli Recipe (Dried Leaves Idli)
Discover the delightful taste of Thonnai Idli, a traditional South Indian breakfast delicacy from Tamil Nadu that brings together the earthy flavors of dried leaves and the comfort of soft, steamed rice cakes. This unique recipe will not only make for a satisfying breakfast but can also be packed for lunch, serving as a nutritious option throughout the day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 3 cups |
| White Urad Dal (Whole) | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Sabudana (Tapioca Pearls) | 1 tablespoon |
| Salt | To taste |
| Mustard Seeds | 1/2 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 tablespoon |
| White Urad Dal (Split) | 1/4 teaspoon |
| Black Pepper Powder | 1/2 tablespoon |
| Ginger (finely chopped) | 1 inch |
| Cashew Nuts | A few |
| Curry Leaves | 1 sprig |
| Ghee | 4 teaspoons |
| Gingelly Oil | 4 teaspoons |
| Asafoetida (Hing) | 1 pinch |
| Thonnai (Dried Leaves) | 1/2 cup |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 250 |
| Protein | 8 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Fat | 8 g |
| Sodium | 300 mg |
Preparation Time
| Time Component | Duration |
|---|---|
| Soaking Time | 6 to 8 hours |
| Fermentation Time | 6 to 8 hours |
| Cooking Time | 20 minutes |
| Total Time | 420 minutes (7 hours) |
Instructions
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Soaking the Ingredients: Begin by soaking the idli rice, white urad dal (whole), methi seeds, and sabudana in plenty of water for 6 to 8 hours, ensuring that all ingredients are covered well. This step is crucial for achieving a fluffy texture in the idlis.
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Grinding the Batter: After the soaking time, drain the water and transfer the soaked ingredients to a mixer grinder. Grind them into a slightly coarse batter compared to regular idli batter. The consistency should be smooth yet allow for some texture.
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Preparing the Tadka: In a small tadka (tempering) pan, heat ghee and gingelly oil over medium heat. Once the oils are hot, add a pinch of asafoetida (hing) and the mustard seeds. Allow the mustard seeds to splutter.
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Adding Flavor: To the sizzling oil, add the split urad dal, chana dal, finely chopped ginger, cashew nuts, cumin seeds, black pepper powder, and curry leaves. Sauté the mixture for a couple of minutes until the dals turn golden and the ginger releases its aroma.
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Combining the Batter: Mix this fragrant tadka with the prepared idli batter. Stir well to ensure the spices and nuts are evenly distributed throughout the batter.
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Fermenting: Cover the batter and let it ferment in a warm place for about 6 to 8 hours or overnight. This fermentation process is essential for the idlis to rise and develop their characteristic fluffiness.
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Preparing Thonnai: While the batter is fermenting, clean the thonnai (dried leaves) thoroughly with a damp cloth. There’s no need to apply oil; the natural properties of the leaves will suffice.
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Steaming the Idlis: Once the batter has fermented and has risen, pour the batter into the thonnai, filling it to about three-quarters full. Arrange the thonnai in a pan that can fit into a pressure cooker or idli steaming pan, ensuring that the idlis are tightly packed together to avoid them from falling apart during cooking.
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Cooking: Steam the idlis for approximately 20 minutes. After steaming, remove the thonnai from the pan and allow it to cool for about 5 minutes before attempting to take out the idlis.
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Serving Suggestions: Thonnai Idlis can be enjoyed with a side of South Indian coconut chutney or tomato onion chutney. They also make for a hearty lunch box item or a healthy breakfast option that’s both filling and delicious.
Conclusion
Thonnai Idli is a beautiful representation of traditional Tamil cuisine, combining wholesome ingredients with rich flavors, providing a perfect start to your day or a delightful addition to your meals. Enjoy the unique taste and texture of these idlis, and don’t forget to share this recipe with fellow food enthusiasts!
