Ingredients

Sabbasige soppu ( dill leaves )—1 big bunch

Idli rava (idli sooji//semolina)—1 cup to 11/4 cup

Green chillies ( hasiru menasina kayi// hari mirch)—2

Ginger (shunti//adarak)—small piece

Curd (mosaru//dahi)—1/4 cup

Water—1/2 cup

Jeera and pepper powder—1 tablespoon

Salt—to taste

Steamer or idli cooker or pressure cooker

Idli plates

Oil—to grease idli plates

For seasoning (oggarane)

Oil or ghee—1 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale bele)—1 teaspoon

Urad dhal (uddina belle)—1 teaspoon

Hing (asafoetida//ingu)—1/2 teaspoon

Heat oil in a laddle,once’s hot enough add sasive,jeerige,channa and urad dhal,hing,when it stops spluttering pour over idli batter

Wash,clean and chop dill leaves.

Transfer to the mixer grinder jar,add ginger and green chillies.

Add water and grind to paste.

Transfer to a mixing bowl,salt,curd and idli rice rava.

Mix well

Add the oggarane,jeera,pepper powder mix everything together.

Keep it aside for 5 minutes.

Normally you will need one cup of idli rave to one cup of ground paste.

Grease the idli plates.

Take a laddle full of batter and pour in idli plates,

Keep the plates in the steamer and steam cook for 8 to 10 minutes,on medium flame.

Once done remove from the steamer and let it cool.

Loosen the sides with a spoon and remove it.

Tasty sabbasige soppu idli is ready to eat.

Serve with chutney.