idli rava | Healthy cooking with Mitha

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Every year during Jackfruit time, I used to crave for it but could not enjoy as it was super expensive in Qatar. My dad however used to fry it in ghee when in season and freeze it for me when I came during vacation.. Then we used to make ponsa mudho or polo (thick dosa) with it which I used to devour to my heart’s content.

Not this year though.. Being in Udupi and pampered by everyone around 😍, I am getting freshly ripened Jackfruit every now and then, which I am enjoying like someone who’s never tasted it before..😂 With what was left after eating it fresh, I made this mudho and took pictures to share it with all of you..

We have a Uppalige tree right in front of our house and what’s better than making ponsa mudho in uppalige leaves.. The aroma was divine and heavenly to say the least.. I steamed them in my grandma’s steamer or pedavan which Amma gave me when I came to this new house.. While it was steaming, I was reminded of the various dishes my grandmother and mother made in it and felt very nostalgic.. ❤️

Since Jackfruit is still in season, hope you will try these idlis or ponsa mudho as we call it. Happy and healthy cooking ❤️

RECIPE:

Ingredients: Makes around 12 to 15 idlis depending on how you steam it

3 Cups ripe Jackfruit segments (around 30)

1 Cup grated Coconut

1.5 Cups Jaggery powder

1.5 Cups Idli Rava or Rice Rava (can also replace with upma rava or bombay rava)

A pinch of salt

A pinch of Cardamom powder

Ghee to grease the idli container

Step by step recipe:

In a mixer jar, add 3 Cups or around 30 ripe Jackfruit segments along with 1 Cup grated Coconut..

2. Grind to a smooth paste adding very little water only if needed. Do NOT add a lot of water. Add water only to aid grinding.

3. Now add jaggery powder and blend once again to a smooth paste.

4. Add this into a bowl and add rice rava along with salt and cardamom powder. Mix well to form a thick batter.

5. Now keep water to steam in a steamer. I used a pedavan as is called in Konkani. Meanwhile grease idli container with ghee. Add the batter into it. If using uppalige leaves or banana leaves, clean it by wiping with a cloth.

6. Now spread the batter in the center of the leaf as shown.

7. Fold from all sides and make like a little parcel.

8. Place it gently in the steamer with the open side placed face down as shown. I have placed all these on a banana leaf inside the steamer. You can skip that if not available.

9. Steam covered on high flame for 20 to 25 mins.

10. Enjoy them warm with ghee.. 😍

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Notes:

You can steam them in regular idli stand or even in banana leaves..
Idli rava or Rice Rava can be replaced by Bombay Rava or Upma Rava.. Quantity will vary slightly depending on the texture of the rava. Just make a thick batter and not very free flowing.
Jaggery powder is to taste. You can vary as per your choice.
I have compiled all my variety idli recipes in one page.. Here is the page:
Idli recipes Collection

*Click on the image to save the recipe on Pinterest*

With online classes becoming the new way of life, my mornings are busy juggling between my daughter (who wants me to be with her during the class), my son (who needs me to be close to him as he always spends the first hour after waking up in my arms and nowhere else 😍) while preparing breakfast which we have to eat right after the class which gets over by 10 15 am. So, since I can’t spend time in kitchen making dosas, idlis are my best friend these days!! ❤️

I have shared many varieties of idlis which you can check in my Idli recipes collection. They have been very helpful for me nowadays as I can just put them to steam while sitting with both my kids and the idlis get ready by themselves. 😅

My daughter’s first term exam is soon coming (she’s only in 1st std 😄) but I take studies very seriously (aadat se majboor since my school days 😁). So made a little planner last night which I want to share with all of you. I started making such planners for each of her term exams since last year (when she was only in KG 2 😆) but it has been very helpful for both of us. I get to know when her exams are and what to teach her as this is always in front of my eyes. She also reads the spellings daily which makes her learn it very quickly. Sharing in case it is useful for any of you. Teaching small kids is not easy but this way has helped me a lot.

I have stuck it in front of our dining table or our makeshift study table or mainly our artist’s table 😄 as both my kids love to draw, colour and paint sitting on it. Here is a glimpse of it with my son wondering what Amma is upto 😅 while my daughter is busy writing.

Life changes a lot post kids and all our attention goes into their studies plus playing plus activities plus cooking for them, but I am grateful that they keep me very busy which is essential to not overthink, for the very sensitive me. Whenever I feel I am getting overwhelmed by thoughts, I make myself super busy with them so that I forget everything else. They are my blessings. ❤️❤️🙏🙏

On this note, sharing the recipe of these delicious idlis with all of you. This is a traditional Konkani recipe and makes me so happy to add this on my blog. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { Makes about 22 idlis }

2 Cups Idli Rava/ Rice Rava

2 Cups peeled and grated Pumpkin

1/2 Cup fresh or desiccated Coconut

1/2 Cup powdered or grated Jaggery

Salt to taste

1/8 tsp Cardamom powder

Note: Skip jaggery to make plain pumpkin idlis.

Step by step recipe:

1. Wash the Idli rava well two to three times. Then drain the water completely. Add grated pumpkin.

2. Now add coconut, salt, cardamom powder and about 2 cups water to make a slightly thick batter.

3. Grease idli moulds with oil/ghee and add the batter into each moulds. Let there be little water in each mould as shown.

Note: I filled half of the moulds with plain idli batter and added jaggery to the rest of the batter. Then filled the rest of the moulds with sweet idli batter.

4. Steam for 20 mins or till done.

Serve hot with a simple coconut chutney or sambar. Sweet ones can be relished with ghee.

Notes:

* If you are not much of a pumpkin or sweet lover, you can make a spicy chutney with these idlis. It masks the pumpkin flavour and balances the sweetness of the idlis well.

* You can skip jaggery completely if making plain ones.

* Cardamom powder is also optional for plain ones but gives a great aroma and flavour.

* You can also make extra sweet ones adding 1/4 Cup more of jaggery with raisins and cashews. Steam them in a vessel and cut into pieces. It is called Dudde Sannan if made that way.

* The 2 cups water is perfect for my idli rava. You can reduce or increase if needed. Don’t make the batter very thick nor very thin. There should be little water in each mould of the idli container. That’s what makes soft idlis.

* They are authentically steamed in Banana leaves but I make them in idli moulds. Still tastes delicious. Add little less water to the batter if steaming in banana leaves.

* I make a similar idli with Cucumber called Thoushe idli or Instant Cucumber idlis.

* One more instant idli with idli rava – Instant Poha Idlis

* You can check all my Idli recipes here – Idli recipes collection.

Join me in my journey with a foodie husband and hungry kiddos while I make them eat healthy!