Sunday, June 30, 2019

Mambazha Idly/Mavina Hannina Idly - Ripe Mango Idlies

Mango season is getting over leaving the Mango buffs still wanting more! An overwhelming number of Mango recipes were posted by food bloggers through out the season. Pickles or Puddings, Sambar or Rasayana, Ice cream or Halwa, Lassi or Morkuzhambu,  the versatile King of Fruits - raw or ripe-  could be incorporated in the preparation of multitudes of delicious lip smacking dishes. This season I tried out Idlies with ripe mangoes and it turned out to be a delicious breakfast dish!

Idly Sooji (Cream of rice aka Rice Rava) - 2 cups
Ripe Mangoes (Sweet, pulpy and big) - 3 ( to get three cups or more of pulp)
Salt - 1 pinch
Brown sugar or jaggery powder - 2 tbsps ( Optional)
1. Wash the Idly Sooji and gently drain the water.
2. Soak the washed Idly Sooji in warm water for at least an hour.
3. Cut the mangoes and extract the pulp.
4. Squeeze out the soaked Idly Sooji, add half of the mango pulp and salt, and mix well to make a batter using your clean hand.
5. Allow the mixture to soak for half an hour.
6. The Mango - Idly Sooji batter will become thick.
7. Add the remaining mango pulp and mix it till you get a Idly batter consistency. If you have a hopeless sweet tooth you can mix in the brown sugar or jaggery powder at this stage.
8. Grease the Idly plates or lotas using ghee.
9. Pour a ladle of Mango Idly batter into the greased plates or lotas.
10. Steam for fifteen minutes in a pressure cooker without the weight.

Enjoy the soft, fruity and flavoursome Mambazha Idlies / Mavina Hannina Idlies / Ripe Mango Idlies with ghee, honey, or jam !

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