Jazz up your breakfast with Raw Banana Idlis.

This recipe from Bethica Das requires no soaking, grinding or fermentation.

Raw Banana Idli

Serves: 2

Ingredients

• 1 raw or green banana, boiled, peeled and grated
• 1/3 cup rava or semolina
• 2 green chillies, chopped
• 1 tsp ginger, grated
• Salt to taste
• 1 cup yoghurt
• 2 tbsp grated fresh coconut
• A handful of green dhania or coriander or cilantro leaves, chopped
• Water for the batter
• 1 tsp Eno fruit salt
• Few boiled raw banana slices

For the tempering

• 1 tbsp oil
• 1-2 dry red chillies, broken
• ½ tsp rai or mustard seeds
• 1 sprig curry leaves
• 1 tsp urad dal

For serving

• Coconut chutney
• Sambar

Method

• Heat the tempering oil in a heavy-bottomed saucepan and add the dry red chillies and the mustard seeds.
  After it stops spluttering, add the urad dal and the curry leaves.
  Saute for a few seconds.
  Now add the semolina and stir fry till light brown.
  Take off heat and cool.
  In a bowl mix together the grated banana, the tempered semolina mix, yoghurt, grated coconut, ginger, green chillies, chopped coriander leaves and salt.
  Add some water and prepare a thick batter.
  Keep aside for 15-20 minutes.
  Adjust the consistency by adding more water if needed.
  Just before steaming, add the Eno fruit salt and mix well.
  Place a sliced raw banana into each greased mould and then spoon the batter over it.
  Steam for 15 minutes in a pressure cooker over low-medium heat without the whistle.
  Take off heat and de-mould the idlis when still warm.
  Serve with coconut chutney and sambar.

Bethica Das is a Sharjah-based food blogger.

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