Saipe paanna god idli recipe - Sabbasige sihi idli - Dill leaves sweet idli

Saipe paanna god idli recipe - This is an authentic dill leaves sweet idli recipe of my hometown. In that part dill leaves are very rarely available and it is seasonal. Whenever it was in the vegetable market, we used to bring it and we were making dill leaves idly and dosa.
Many people do not like the flavor of this leaves. So, they reject to eat dishes made out of it. But, this is my favorite leafy vegetable and I can eat it in any form. Here we get dill leaves all around the year and I make either idli or dosa with it very often.  Being a sweet idli it needs to be served with ghee or butter.

Saipe Paanna God Idli Recipe - Dill Leaves Sweet Idli Recipe

Prep time : 15 mins
Cook time : 30 mins
Total time : 45 mins
Recipe type : Breakfast-Sweet Idli
Cuisine : Karnataka
Yield : 12 Idlis
Author : Vidya Chandrahas

Ingredients

• 1 cup raw rice
• 1 cup roasted thick rava / semolina
• 1/2 bunch dill leaves / shepu / sabbasige
• 1/2 cup jaggery
• 1/2 cup grated fresh coconut
• Salt to taste

Method

1. Wash and soak the rice for 3 - 4 hours. Drain the water and grind to a coarse paste without adding much water. Transfer to a vessel and set aside.
2. Pluck the dill leaves from the stem. Wash thoroughly and chop. 
3. Mix the chopped dill leaves, jaggery and coconut together. Blend them to a  smooth paste using little water. Pour this paste in a bowl. Add the semolina and mix well.
4. Add the coarse rice paste and salt. Mix to combine and make a dropping consistency  idli batter.
5. Grease the idli mould with oil or ghee and pour the batter using a table spoon. Cook it on medium flame in idli cooker for 20 -25 minutes.
6. Once done, remove the lid and insert a knife and check. If the knife comes out clean, idli is done. Otherwise, cook on low flame for 10 more minutes. 
7. Serve dill leaves idli  hot with ghee or butter. 

Saipe paanna god idli - Step by step pictures

1.  Wash and soak the rice for 3 - 4 hours. Drain the water and grind to a coarse paste without adding much water. Transfer to a vessel and set aside.

2.  Pluck the dill leaves from the stem. Wash thoroughly and chop. Mix the chopped dill leaves, jaggery and coconut together. Blend them to a  smooth paste using little water. Pour this paste in a bowl. Add the semolina and mix well.

3. Add the coarse rice paste and salt. Mix to combine and make a dropping consistency  idli batter.

4.  Grease the idli mould with oil or ghee and pour the batter using a table spoon. Cook it on medium flame in idli cooker for 20 -25 minutes.

5.  Once done, remove the lid and insert a knife and check. If the knife comes out clean, idli is done. Otherwise, cook on low flame for 10 more minutes. 

6.  Serve dill leaves idli  hot with ghee or butter.