Idli with hibiscus leaves

Adding hibiscus leaves to the idli batter takes the taste of idlis to a divine level. The hibiscus leaves clean our digestive system and cure many liver related diseases. They are also known to cure high blood pressure. Leaves from white or pink hibiscus plants are preferred as they are not slimy.

Ingredients

1 cup udad dal, for 15 idlis

1 tsp methi seeds

2 cups rice

2 tbsps poha or beaten rice

30 to 40 hibiscus leaves cleaned and washed nicely and cut

Salt to taste

Instruction

- Soak the udad dal and methi seeds in one vessel and rice and poha in another vessel  for 6 to 8 hours.

- Grind the udad dal first to a fine paste and transfer to a vessel which should have enough depth to allow for the rising of batter after fermentation.

Grind the rice along with cut hibiscus leaves. It should be ground a little rough, not very smooth.  Add it to the ground udad dal and mix well. Close and allow fermenting for 8 hours or overnight.

Add salt and mix well and steam on idli moulds for 20 minutes.

                                      Idli with hibiscus leaves, Konkani dal, coconut chutney

Pour ghee over idlis and serve with coconut chutney.

8th October 2019
Today I poured the batter into pouches made with jackfruit leaves and steamed.