Panasa aku idli and ulli chutney-idlis steamed in jackfruit leaf with onion chutney Recipe

Cooking Directions

• STEP 1.Soak rice and jackfruit seeds separately for 4-6 hours.
• STEP 2.Grind the soaked rice and jackfruit seeds separately to make a smooth batter.
• STEP 3.Mix the rice and jackfruit seed batter together and ferment overnight or for 8-10 hours.
• STEP 4.Grease the idli plates with oil and place a jackfruit leaf on each plate.
• STEP 5.Pour the batter into the idli plates and steam for 10-12 minutes.
• STEP 6.Heat oil in a pan and saut�� onions, red chilies, and garlic to make the ulli chutney.
• STEP 7.Grind the saut��ed mixture with tamarind and salt to make a smooth chutney.
• STEP 8.Serve the panasa aku idli with ulli chutney.

Cooking Tips

• Make sure to remove the outer skin of the jackfruit seeds before grinding.
• You can add grated coconut to the ulli chutney for a creamy texture.
• If jackfruit leaves are not available, you can steam the idlis in regular idli plates.

Storage and Serving

• Store the leftover idlis in an airtight container in the refrigerator.
• Reheat the idlis in a steamer or microwave before serving.