Follow these steps for perfect results
Pumpkin
peeled and chopped
Fresh Coconut
freshly grated
Broken Raw Rice
coarse
Cardamom Powder
Salt
Water
Grind broken rice with a little water to a coarse mixture.
Pressure cook chopped pumpkin until soft and mushy.
Mash the cooked pumpkin into a paste.
Combine the pumpkin paste with the ground rice mixture in a large bowl.
Mix in grated coconut, cardamom powder, and salt.
Let the mixture rest for 10-15 minutes.
Prepare an idli steamer with water on medium heat.
Grease the idli molds with a drop of oil.
Add two tablespoons of the pumpkin idli mixture into each mold.
Steam for about 30 minutes, until the idli is cooked through (does not stick to fingers).
Remove from steamer and let rest for 10 minutes.
Scoop out the idlis and serve with coconut chutney.
Expert advice for the best results
Add a small amount of jaggery for extra sweetness.
For a savory version, add green chilies and coriander leaves.
Ensure the pumpkin is cooked well to avoid a raw taste.
Everything you need to know before you start
15 mins
The batter can be prepared a day ahead and refrigerated.
Serve the idlis warm on a plate, garnished with a sprig of coriander and a small bowl of coconut chutney.
Serve with coconut chutney or sambar.
Enjoy as a breakfast or snack.
South Indian Filter Coffee complements the dish perfectly.
Discover the story behind this recipe
A traditional dish often made during festivals and special occasions.
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