Kale Idli

Pi Pantry delights with steamed dumplings made from semolina flour instead of the regular rice flour. The idli's are lifted into a light, spongy dream with kale and dal in the mix. Eat piping hot with a happy grin.

  • ½ cup of semolina

  • ½ cup of natural yoghurt

  • 3 tablespoons of oil

  • Mustard seeds

  • Curry leaves

  • Ginger

  • Green chili

  • A handful of chana dal

  • 2 heads of kale

Making the batter

  1. Firstly, to make the batter, add half a cup of semolina and half a cup of natural yogurt into the mixing bowl.

  2. Then add a quarter cup of water into the mixing bowl and mix them all together.

  3. Once the batter has acquires a silky texture, throw in a teaspoon of salt and quickly mix them all together.

  4. Set aside and let it rest for an hour.

Cooking the Dal

  1. Chop kale finely.

  2. In a small pan, add 3 tablespoons of oil, mustard seeds, curry leaves, grated ginger, some green chili and a handful of chana dal.

  3. Once all the ingredients have been added and mix into the pan, sauté for 1 minute.

  4. After 1 minute, add 2 cups of fine chopped Kale into the pan and sauté for 1 more minute. Cool the pan after sautéing.

Finishing up

  1. Once cool, add the kale to the semolina batter.

  2. Mix it together and mix it well. Once it’s mixed, set the batter in greased idli moulds and put it into the steamer pot and let it steam for 10 minutes.

  3. When everything is done, serve it hot with coconut chutney.

Note: Chana dal and semolina can be found at most grocers. If you don’t have idli moulds, use small oiled kueh bowls in the steamer, they work the same.

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