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Sunday, April 18, 2021

A - Z Idli Series ~ E for Elaneer Idli

I was fixated on a recipe from Karnataka for today's 'E' post until I came across Mallika Badrinath's elaneer idli recipe, in a millet version. Inspired by the idea, I used coconut water in my regular idli recipe here but one can replace rice with any millet to make them more healthier. These idlis are gluten free and vegan if idli moulds are greased with oil. Coconut water and the white flesh from a young coconut are used to grind the idli batter instead of water in this case. It makes a difference in the final outcome and one cannot miss how the idlis turn out light, airy and spongy. 

Elaneer means tender coconut water in Tamil and Kannada and hence the name for the idli. Use a young coconut if accessible and add all the pulp / soft white flesh from it while grinding the batter. I had to manage with canned coconut water which was super sweet and contained about a spoon of tiny coconut pieces but not much pulp. The quantity of coconut water mentioned below in the recipe needs to be adjusted if using the soft flesh as well. The coconut flavor is not much noticeable in idlis if using only coconut water (and no white flesh) to grind the batter though the idlis  come out soft and spongy.

1 cup idli rice
1/2 cup skinned black gram / urad dal
1 young coconut / Coconut water with soft coconut flesh as needed 
(I used about 1 and 3/4 cups coconut water with no flesh. With coconut flesh, may be less liquid is needed.)
Salt as needed

* Rinse idli rice and black gram and drain. Soak them together in water, in a bowl for about 4 - 5 hours and drain the water used to soak completely.
* Add soaked idli rice, black gram, salt, and coconut flesh to a grinder / blender. Next add coconut water as needed and grind them into a smooth and thick batter with pouring consistency. (I used my Oster 16 speed blender to grind them.)
* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or as needed in a warm place or in an oven with the lights on.
* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. Grease the idli moulds with ghee / oil and spoon the batter into idli plates.
* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.
* Steam the idli on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)
* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.
* Serve them warm with  chutney / sambhar.


Harini R said...

OMG! These Elaneer Idlis look so soft and tempting. I shall have to lay my hands on tender coconut to get this authentic flavor.

Radha said...

This is awesome idli. It looks so Spongy and light. This is a great recipe and thanks for sharing.

Sandhya Ramakrishnan said...

Oh wow! That idli looks so delicious. And the coconut water would add a subtle coconut flavor to the idli as well. And the best part is you used the canned coconut water that I can get easily.

rajani said...

Oh I love this idea of Elaneer in idli. Will have to try it sometime soon!!

Priya Srinivasan - I Camp in My Kitchen said...

Wow suma, as i said earlier, i m so looking forward to your idly series, this elaneer idly sounds interesting, we do get tender coconut here, will definitely try this!

vaishali sabnani said...

Awesome, Suma you have a treasure trove of traditional recipes. What an amazing pick for E. beautiful soft and spongy idlis, must give them a try soon.

Narmadha said...

Love the use of elaneer which adds a subtle sweet flavor to idli. Your idli looks so soft and spongy.

Srivalli said...

Fantastic recipe Suma, surely bookmarking for my list...I love how soft and porous the idlis look..what a healthy recipe!