Sunday, August 5, 2007

Dill Idli: A Konkani Delicacy

During this summer, we had parents, siblings and their families visiting. In addition to catching up on gossip, we were constantly eating various dishes that the women conjured up.

And they made one of my favorites, Dill Idlis (Dill is called Shaepi in Konkani). These idlis represent the marriage of the South Indian staple idli with the aromatic Dill, popular in coastal Maharashtra. Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).

In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup and honey while eating. So here is the brief recipe and a few pics.

Fresh Dill


  • 2 cups chopped fresh dill
  • 1 cup jaggery
  • 1 cup beaten rice
  • 1 cup grated coconut
  • 1 cup cream of wheat
  • 1 tsp salt

Blend Dill, jaggery, beaten rice and coconut with ~ half cup water to yield a thick atta dough.
Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.
Spoon dough to small idli bowls and steam for 15 -20 minutes till set.

To Serve:
Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm!

Recipe courtesy of Aditi and Kamakshi


Sirisha Kilambi said...

wow this looks new...Haven't heard of Dill idlis before....Good one :-)

PDM said...

Hello Arun,
You have a lovely blog too, with temple updates. "Shepi" idli is new to me, would surely give it a try.
Tku.- Best Rgds-Purnima.