Banana leaf idlis | Traditional South Indian idlis

Banana Leaf Idlis – Idlis steamed in baskets made of banana leaves.

In Karnataka it is very common to use leaves from different trees in cooking. The most common are banana, jackfruit, turmeric and screw pine. The leaves of jackfruit, banana and screw pine are used to make baskets in which idlis are steamed.

Jackfruit leaves are formed into baskets (known as Kottige) or cones for steaming idlis. Screw pine leaves are woven to make cylindrical moulds, which is known as Moode in Tulu and Kannada. The uses of these leaves go beyond just culinary preferences. They also have cultural and traditional significance and are often made for festive occasions. These leaves give a distinctive taste and aroma to the idlis. Using leaves also works great from a sustainability perspective.

While jackfruit leaves and screw pine leaves are popular for making idli molds, banana leaves also work well. The idlis steamed in banana leaf shapes become very soft. So, here’s how banana leaf idlis are made.

About Banana Leaf Idlis

Banana leaf idlis are nothing but idli batter, steamed in baskets with banana leaves. Small baskets are made of banana leaves and filled with idli batter. They are then steamed like regular idlis.

How to make Idli batter

To make idli batter we need:

1 cup split black gram (Udad dal)
2 cups parimal rice
1 tablespoon fenugreek seeds (methi seeds)
½ cup cooked rice or flattened rice
salt to taste

To make the batter, first wash the udad dal and soak it for 5 hours. Wash rice and methi seeds and soak them for 5 hours. Drain the water and grind the udad dal into a smooth paste. Transfer the udad dal batter into a large vessel/bowl. Then pour the water from the rice and tramsfer into a mixing bowl. Add cooked rice, water if necessary and mix into a fine paste. (If you use flat rice, it should be soaked in water for 15 minutes). Add the rice batter to the udaddal batter. Add salt and mix well. Cover the vessel/bowl and let it sit for 7 to 8 hours for fermentation. After 8 hours, the batter would have fermented and doubled in quantity.

Step-by-step instructions with pictures

To make banana leaf baskets, wash the banana leaves and cut them into squares.

Place one square section over the other. Cut the leaves as shown in the picture.

Shape the leaves into baskets using toothpicks to secure them.

Once the banana leaf baskets are made, fill these baskets with idli batter. Place the baskets filled with batter on a steam plate.

Place the plate in the steamer in which the water is already boiling.

Steam for 15 to 20 minutes.

Once done, remove the idlis from the steamer.

Serve banana leaf idlis with milagai podi, chutney and sambar.

Recipe card

Recipe video

Different types of idlis

Cone Idlis
Regular Idlis
Thatte Idlis
Yeast Idlis
Rava Idlis
Farmyard Millet Idlis
Rasam Idli
Tricolor idlis
Idlis use idli rava
Ragi Udad Idlis
Oats Idlis
Kanchipuram Idlis
Ramasseri Idlis
Tomato Rava Idlis

Some Chutney Recipes

Green Coconut Chutney
White Coconut Chutney
Orange Coconut Chutney
onion Chutney
tomato chutney
Chana Dal Chutney
Karachutney
No chutney
Andhra style raw mango chutney
Tomato Coconut Chutney

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