Thursday, July 10, 2008

PannoLi - A Gujarati Idli

PannoLi is a protein packed steamed dumpling from Gujarat. I call it Gujarati Idlis. The batter is made from Moong daal and they are steamed in the idli stand lined up with banana leaves. I do not have access to banana leaves but do have fresh turmeric leaves from my container garden. So I made my fusion food of Gujarati & South Canara cuisine by lining it with turmeric leaves. Whichever leaves you use, don't forget to peel them off before eating!;-)

Gujarati Idlis
1 cup yellow moong daal
salt to taste
1 tsp ginger-green chili paste
1/4 tsp baking soda
1 tbsp plain yogurt

1 tsp oil
1/2 tsp mustard seeds
1 tsp sesame seeds
1 tbsp chopped red bell pepper (Optional)

1 tsp cilantro, chopped
1 tsp coconut, grated

1. Soak moong daal in water for 6 hours.
2. Grind to a fine paste adding turmeric powder, asafoetida.
3. Stir in yogurt and chili ginger paste and keep aside for fermenting for 6 hours.
4. Grease idli container and line them with turmeric or banana leaves.
5. Add salt, baking soda to the batter.
6. Add to the idli containers. Steam just like you would steam idlis.
7. Take the pannolis out.
8. Heat oil in a small saucepan. Add the ingredients for tempering. Pour over the pannolis.
9. Garnish with cilantro and coconut.

Notes -
1. You can cut the leftover pannolis into four and add to the kadhi as shown below.
2. I did not use sesame seeds as I didn't have them in the pantry. But sesame seeds enhance the taste of the tempering.
3. You can use mag ni daal na dhokla batter to make pannoli.

This post is my contribution to Sangeeth's Eat Healthy:Protein rich event.


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