Tamil NaduBreakfastVegetarian

Thonnai Idli Recipe (Dried Leaves Idli)

Name: Thonnai Idli Recipe (Dried Leaves Idli)
Prep time: 360 min
Cook time: 60 min
Total time: 420 min
Yield: 4 servings
Cuisine: Tamil Nadu
Ingredients: 3 cups idli rice; 1 cup white urad dal (whole); 1 teaspoon methi seeds (fenugreek seeds); 1 tablespoons sabudana (tapioca pearls); salt - to taste; 1/2 teaspoon mustard seeds; 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; cashew nuts - few; 1 sprig curry leaves; 4 teaspoons ghee; 4 teaspoons gingelly oil; 1 pinch asafoetida (hing); 1/2 cup thonnai (dried leaves)

A vegetarian Tamil Nadu recipe with idli rice, white urad dal (whole), methi seeds (fenugreek seeds). Ready in 7h, serves 4.

Curated byKavya Sharma🇮🇳

Calories

795kcal

Estimated Cost

₹425-575

Carbs97g

Protein36g

Fats29g

Servings Scaler

Instructions

17 steps

1
To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt
idli rice(3 cups)salt - to tastethonnai (dried leaves)(1/2 cup)
2
Grind them slightly coarse than regular idli batter in a mixer grinder
idli rice(3 cups)
3
Take a mix and grind cumin seeds & pepper into a coarse consistency
methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)black pepper powder(1/2 tablespoon)
4
Take a tadka pan, add ghee and gingelly oil
teaspoons ghee(4)teaspoons gingelly oil(4)
5
Once heated add hing and mustard and let it splutter
mustard seeds(1/2 teaspoon)
6
Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked
white urad dal (whole)(1 cup)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)inch ginger - finely chopped(1)cashew nuts - fewsprig curry leaves(1)
7
Mix it with the idli batter
idli rice(3 cups)
8
Let the idli batter ferment for 6 to 8 hours or overnight
idli rice(3 cups)
9
Make sure the thonnai is cleaned with a wet cloth
thonnai (dried leaves)(1/2 cup)
10
No oil needed to be applied
11
Once fermented, pour it into the 3/4th of Thonnai
thonnai (dried leaves)(1/2 cup)
12
Arrange them in a pan which can fit into pressure cooker or idly pan
13
Make sure the idlis are tightly arranged one next to each other
idli rice(3 cups)
14
If idlis are loosely arranged the thonnai will open up easily
idli rice(3 cups)thonnai (dried leaves)(1/2 cup)
15
Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes
idli rice(3 cups)
16
Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutney or Tomato Onion Chutney
idli rice(3 cups)thonnai (dried leaves)(1/2 cup)
17
You can also have it for a tasty and healthy breakfast

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Recipe Source: archanaskitchen.com

Tamil NaduBreakfastVegetarian

Thonnai Idli Recipe (Dried Leaves Idli)

A vegetarian Tamil Nadu recipe with idli rice, white urad dal (whole), methi seeds (fenugreek seeds). Ready in 7h, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time7h

Calories

795kcal

Est. Cost₹425-₹575

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

97g(49%)

Protein

36g(18%)

Fats

29g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 17 COLLECTED

Directions

17 steps

1
To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt
idli rice(3 cups)salt - to tastethonnai (dried leaves)(1/2 cup)
2
Grind them slightly coarse than regular idli batter in a mixer grinder
idli rice(3 cups)
3
Take a mix and grind cumin seeds & pepper into a coarse consistency
methi seeds (fenugreek seeds)(1 teaspoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1 tablespoon)black pepper powder(1/2 tablespoon)
4
Take a tadka pan, add ghee and gingelly oil
teaspoons ghee(4)teaspoons gingelly oil(4)
5
Once heated add hing and mustard and let it splutter
mustard seeds(1/2 teaspoon)
6
Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked
white urad dal (whole)(1 cup)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)inch ginger - finely chopped(1)cashew nuts - fewsprig curry leaves(1)
7
Mix it with the idli batter
idli rice(3 cups)
8
Let the idli batter ferment for 6 to 8 hours or overnight
idli rice(3 cups)
9
Make sure the thonnai is cleaned with a wet cloth
thonnai (dried leaves)(1/2 cup)
10
No oil needed to be applied
11
Once fermented, pour it into the 3/4th of Thonnai
thonnai (dried leaves)(1/2 cup)
12
Arrange them in a pan which can fit into pressure cooker or idly pan
13
Make sure the idlis are tightly arranged one next to each other
idli rice(3 cups)
14
If idlis are loosely arranged the thonnai will open up easily
idli rice(3 cups)thonnai (dried leaves)(1/2 cup)
15
Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes
idli rice(3 cups)
16
Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutney or Tomato Onion Chutney
idli rice(3 cups)thonnai (dried leaves)(1/2 cup)
17
You can also have it for a tasty and healthy breakfast