Raw Mango Idli with Flavored Water

Step 1: Prepare Raw Mango Pulp

Wash and peel one raw mango. Cut it into small, fine pieces. Place the chopped raw mango into a small mixer jar. Add a handful of fresh coriander. Blend into a fine pulp without adding water, or with minimal water if necessary. Transfer the mango pulp to a bowl and measure it. Keep 2 tablespoons of this pulp aside for later use.

Step 2: Prepare Idli Batter Base

In a larger mixer jar, add two bowls of semolina (suji) and the measured mango pulp (excluding the reserved 2 tablespoons). Add half a bowl of yogurt (dahi), 1/2 teaspoon of salt, and 1 teaspoon of sugar to the jar. Add one bowl of water, mix well with a spoon, then add another half bowl of water. Mix thoroughly. Grind the mixture until it forms a smooth batter. The consistency should not be too thick or too thin. Pour the batter into a mixing bowl. Add 1/2 teaspoon of green food color powder and mix well until a uniform green color is achieved.

Step 3: Prepare Steamer and Molds

Prepare the idli steamer by adding water to the bottom. Place 2-3 pieces of lemon or raw mango in the water to prevent the pot from blackening. Grease the idli molds with oil.

Step 4: Activate Eno and Fill Molds

Just before steaming, add one packet of Eno fruit salt to the idli batter. Pour 1 tablespoon of water over the Eno to activate it. Mix gently until the batter becomes fluffy. Immediately pour the batter into the greased idli molds, filling each cavity.

Step 5: Steam the Idlis

Carefully place the filled idli molds into the preheated steamer. Ensure the holes of the upper mold are not directly above the idlis in the lower mold for proper steaming. Cover the steamer and steam the idlis on medium flame for 15 minutes. After 15 minutes, turn off the gas. Insert a toothpick into an idli to check if it comes out clean. If not, steam for another 5 minutes. Remove the idli molds from the steamer and let them cool for 5 minutes under a fan. This helps in easy demolding. Once cooled, demold the idlis using a spoon or knife.

Step 6: Prepare Flavored Water

To prepare the flavored water, take 1.5 glasses of chilled water in a bowl. Add a few ice cubes. Add the reserved 2 tablespoons of raw mango pulp to the chilled water. Add 1/2 teaspoon of Kashmiri red chili powder, 2 pinches of salt (or to taste), 1 teaspoon of powdered sugar, and 1 teaspoon of chaat masala (or amchur powder). Add 1 finely chopped green chili and a little finely chopped fresh coriander. Mix all ingredients well. Taste and adjust seasonings if needed.

Step 7: Serve

Cut the steamed idlis into four pieces and add them to the prepared flavored water. Serve the raw mango idlis with the chilled flavored water (pani puri style) or with a simple chutney.

• Use raw mangoes that are not overly sour.

• Add lemon or raw mango pieces to the steamer water to prevent discoloration of the pot.

• Allow idlis to cool slightly before demolding for easy removal.

• Serve the flavored water chilled with ice cubes.

• Replace half of the semolina with rice flour for a different texture.

• Make dhokla instead of idli with the same batter.

• Serve idlis with a simple coconut chutney if not opting for flavored water.