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We hope you got benefit from reading it, now let’s go back to idli with date palm jaggery-coconut filling recipe. You can have idli with date palm jaggery-coconut filling using 9 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to cook Idli with date palm jaggery-Coconut filling:
- Take 1/2 cup grated coconut
- Prepare 1/4 cup jaggery
- Take 1/4 cup sugar
- Use 1/2 tsp cardamom powder
- Use 2 cup rice
- You need 1/2 cup whole or split urad dal
- Provide 1/4 cup thick poha
- Get 1 tsp salt
- Use Oil or ghee
Steps to make Idli with date palm jaggery-Coconut filling:
- 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.
- In a separate bowl,rinse the urad dal a couple of times. Soak the urad dal for 4-5 hours.
- Making idli batter- Grind the rice,urad dal till you get a smooth & fluffy batter. Add salt & mix well.
- Cover & let the batter ferment for 8-9 hours or more it required.
- After the fermentation process is over,the idli batter will become double in size & rise.
- Steaming Idlis - Grease the idli moulds with ghee.Pour half a ladleful of the idli batter into each mould
- Top it with the coconut -jaggery mix.Cover the filling with the idli batter.
- 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.
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. Sprinkle the water on the cloth and then remove the idli. Serve the idli with coconut chutney or Padhuskitchen.
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