Jazz up your breakfast with Raw Banana Idlis.
This recipe from Bethica Das requires no soaking, grinding or fermentation.
Raw Banana Idli
- 1 raw or green banana, boiled, peeled and grated
- 1/3 cup rava or semolina
- 2 green chillies, chopped
- 1 tsp ginger, grated
- Salt to taste
- 1 cup yoghurt
- 2 tbsp grated fresh coconut
- A handful of green dhania or coriander or cilantro leaves, chopped
- Water for the batter
- 1 tsp Eno fruit salt
- Few boiled raw banana slices
For the tempering
- 1 tbsp oil
- 1-2 dry red chillies, broken
- ½ tsp rai or mustard seeds
- 1 sprig curry leaves
- 1 tsp urad dal
- Coconut chutney
- Heat the tempering oil in a heavy-bottomed saucepan and add the dry red chillies and the mustard seeds.
After it stops spluttering, add the urad dal and the curry leaves.
Saute for a few seconds.
Now add the semolina and stir fry till light brown.
Take off heat and cool.
In a bowl mix together the grated banana, the tempered semolina mix, yoghurt, grated coconut, ginger, green chillies, chopped coriander leaves and salt.
Add some water and prepare a thick batter.
Keep aside for 15-20 minutes.
Adjust the consistency by adding more water if needed.
Just before steaming, add the Eno fruit salt and mix well.
Place a sliced raw banana into each greased mould and then spoon the batter over it.
Steam for 15 minutes in a pressure cooker over low-medium heat without the whistle.
Take off heat and de-mould the idlis when still warm.
Serve with coconut chutney and sambar.
Bethica Das is a Sharjah-based food blogger.