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Kunal Kapur
Shepi Idli is a classic dish made from dill leaves. Chef Kunal Kapur shares the recipe of this nutritious forgotten dish.
Preparation Time
10-20 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
Serves
1-2 Min
For Shepi Idli
1 cup flattened rice powder
½ cup semolina
½ cup desiccated coconut
1 tsp cardamom powder
½ cup dill leaves paste
rock salt to taste
2 tbsp jaggery powder
water as required
coconut chutney
In a bowl, add 1 cup flattened rice powder, 1/2 cup semolina, 1/2 cup desiccated coconut, 1 tsp cardamom powder, 1/2 cup dill leaves paste, rock salt to taste, jaggery powder, water and mix it properly.
Shepi idli batter is now ready. Prepare the steamer.
Grease the idli mold with ghee. Now add the batter to the mold and let it steam for 10 minutes.
Once steamed let the idli cool. Shepi idli is now ready, serve it with coconut chutney.
Shepi Idli is a Konkani dish that is very unique in taste. Made from the batter of dry poha powder, sooji, dry and desiccated coconut, cardamom powder, and paste of dill leaves. Shepi leaves have vitamin C in abundance, which is very good for our immune system. They have great fibre content too.
The steamed Shepi Idlis served with coconut chutney are a health food lovers delight.
