Though pondy is very familiar to me, I was totally stumped when it came to deciding about pondy dishes. I don't have any recollection of my aunt or my friend making or mentioning any speciality items and even if my aunt had, I would have been very young to remember. It was until Priya mentioned that the regional cuisine is a mix of Andhra, chettinadu and even Bengali with a slight French touch, I assumed most of the regional dishes had to be non-veg due to heavy French influence. Thanks to her I found a delectable morning meal from this region. This recipe is adapted from here and here.
- 1 Cup Idly Mavu | Batter thick (1)
- 4 Tbsp Sakkarai | Sugar 2
- 1/4 tsp Cardamom powder
- 2 Tbsp Pasi parupu | Moong dal roasted
- 1/4 Cup Thengai Thuruval | Grated Coconut roasted
- For side optional (3)
- 1 Cup Coconut Milk
- Sugar as needed
- Separately, roast the dal till it turn golden brown and coconut slightly roasted. Mix sugar, cardamom powder in the batter.
- Grease the idly plate with oil. Ladle the batter into the moulds. Do not overfill it. Top with the roasted dal and coconut on each. (4)
- Steam it for about 10-12 minutes on medium high heat, until toothpick inserted comes clean.
- Allow it to cool completely and then remove the idlys from the mould.
- Serving (Optional)
- Mix coconut milk and sugar. Just before serving, dunk these idlis in them and serve.
- The batter should be really thick and do not make this with sour batter. Allow for minimum fermentation of batter after grinding. While grinding the batter at home, do not add too much water, as the sugar might make it very watery. For instant preparation, add yeast like in the preparation of Goan Sanna and follow the rest of the process.
- You can substitute sugar with jaggery if you prefer. Vary the amount of sugar | jaggery as per your sweet preference.
- Serving them with coconut milk is optional. This is not the traditional way. Since I felt it will taste like "Aappam", I served it the same way with coconut milk.
- Since you add the topping, do not fill the mould with batter completely. The batter will rise during steaming and it might get stuck to the bottom of the plates that are placed above each. Give some room for it to rise.
This post falls under Pondicherry, a union territory in South India. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39