Dill Idlis (Dill is called Shaepi in Konkani). Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup (butter) and honey while eating.
2 cups chopped fresh dill, 1 cup jaggery, 1 cup beaten rice, 1 cup grated coconut, 1 cup cream of wheat and 1 tsp salt.
1. Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.
2. Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.
3. Spoon dough to small idli bowls and steam for 15 -20 minutes till set.
To Serve: Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm! :-)