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Recipe for Pumpkin Idli
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
- Pumpkin- A small piece
- Medium rava Fine semolina- 1 cup
- Jaggery powder- 3/4 cup
- Desiccated coconut- 1/4 cup
- Roasted sesame seeds- 2 tsp
- Salt- A pinch
- Ghee- 1 tsp
- Cashews- Few
Peel off the skin from pumpkin and scoop out the seeds from it. Grate it using a good grater and keep aside two cups of grated pumpkin. Next roast the broken cashews in a tsp of ghee. Keep aside till use.
Take the medium rava in a pan. In medium flame roast it with constant stirring for about 5 minutes. Let it cool down. Then transfer it to a bowl along with jaggery powder, desiccated coconut, cashews, salt and roasted sesame seeds. Give a quick mix.
Next add grated pumpkin to the same bowl and combine everything well. Now this mixture comes together like a loose dough. In a small plantain leaf, put a handful of this mixture and fold to steam cook.
In a idli stand arrange these folded plantain leaves and steam for around 15 to 20 minutes.
Golden colored delicious pumpkin idli is ready to devour as snack or breakfast.
Roasting rava is very important otherwise the idli turns sticky.
Additional water isn’t required for the rava and pumpkin mixture. The moisture in the pumpkin itself is enough to form loose dough.
The sweetness was mild in my case, you can raise the jaggery quantity to 1 cup for real sweet taste.
If you don’t have plantain leaves, you can steam cook them in idli moulds too.