Thonnai Idli Recipe (Dried Leaves Idli)

Step 1: To begin making the Thonnai Idli Recipe recipe, soak the items mentioned under ‘For the Idli Batter’ for 6 to 8 hours except salt

Step 2: Grind them slightly coarse than regular idli batter in a mixer grinder

Step 3: Take a mix and grind cumin seeds & pepper into a coarse consistency

Step 4: Take a tadka pan, add ghee and gingelly oil

Step 5: Once heated add hing and mustard and let it splutter

Step 6: Add urad dal, bengal gram, ginger, cashew, cumin & pepper powder and curry leaves and let it get cooked

Step 7: Mix it with the idli batter

Step 8: Let the idli batter ferment for 6 to 8 hours or overnight

Step 9: Make sure the thonnai is cleaned with a wet cloth

Step 10: No oil needed to be applied

Step 11: Once fermented, pour it into the 3/4th of Thonnai

Step 12: Arrange them in a pan which can fit into pressure cooker or idly pan

Step 13: Make sure the idlis are tightly arranged one next to each other

Step 14: If idlis are loosely arranged the thonnai will open up easily

Step 15: Steam the idlis for 20 minutes, take out and let it cool for just 5 minutes

Step 16: Pack Thonnai Idli in your lunch box along with South Indian Coconut Chutney or Tomato Onion Chutney

Step 17: You can also have it for a tasty and healthy breakfast