Pumpkin idlis are an age old breakfast. A traditional, healthy breakfast from my granny's kitchen. My granny would steam these delicious pumpkin idlis for us in banana leaves & we would wake up to the most amazing aroma of steaming pumpkin idlis in banana leaves - dudde muddo. The whole house would be filled with this heavenly aroma. Granny would then serve steaming hot pumpkin idlis for us with a spicy coconut chutney for breakfast. She would forcefully add a big dollop of ghee on top of every serving of pumpkin idli & OMG! the softtt idlis with spicy chutney in our mouth, are so delicious we all would attain nirvana then!! They're filling too.
These pumpkin idlis are rich with flavour & taste of pumpkins. Banana leaves impart their heavenly aroma & taste to these idlis. Make a small batch of these idlis, enjoy them steaming hot & then you'll know what I'm talking about. ;) :)
Dudde means pumpkin in Konkani, muddo in Konkani refers to idlis steamed in plaintain leaves or in idli plates, moulds. If they're steamed in idli moulds they're then they're called dudde idli.
Konkani cuisine entails a lot of other delicious idlis made using veggies:
Cucumber Idli (Thoushe Muddo) - Both sweet & savoury ones
Chayote idlis (simethoushe idli)
Field marrow idlis (magge idli) are some of them.
Other types of idlis from Udupi, Mangalore & Konkani cuisine you could try:
Prep Time: 10 - 15 minutes
Steaming time: 30 minutes
1. Wash rice grains well until the water runs clear. Drain all the water out completely.
2. Grind rice grains just for few seconds in pulses such that rice grains break into tiny pieces. We don't want rice powder/flour. We need a nice rice rava. Essentially tiny pieces of each rice grain. If they remain big in size then they don't cook fast enough & effect the taste, texture of the final dish.
A mixture of tiny sized rava with little-powdered rice grains is good. Little bigger rice rava will give the idlis a nice texture. Powdered rice will blend in well to give you nice idlis. Hope the pic below helps.
You can use store bought rice rava too to avoid the above step & if you're in a hurry. But trust me, homemade rice rava idlis taste way better.
5. Transfer rice rava into a mixing bowl.
6. Peel, deseed, grate pumpkin. Add grated pumpkin to the rice rava in the bowl.
7. Add salt, 1/2 cup of water to the rice rava, pumpkin mixture and mix well. We want all the rice mixture to be completely dipped in water, so that they have enough water to cook.
8. Let it rest for 15-20 minutes so that the rice rava gets soaked well.
9. Meanwhile, wash the plaintain leaves well, cut them into squares or rectangles. Hold them on the gas flame one by one so that they wilt, dry out a little. Or else the plaintain leaves snap and break when you try to fold them. To see how it's done, take a look at this video.
10. Transfer a handful of the idli mixture onto the plaintain leaves and fold them well into a parcel. Meanwhile, have your steamer on. If you are using banana leaves to steam, your mixture can't have more water.
Alternatively, transfer the mixture completely into an idli plate. You can also steam them in idli moulds/plates if you can't find plaintain leaves.
11. Steam pumpkin idlis in a steamer for 30 minutes.
13. Serve pumpkin idlis steaming hot with a spicy coconut chutney.
Side Note: Don't throw away the pumpkin seeds, turn them into a snack. :-)
Side Note: For perfect pumpkin idlis few things that are important are:
1. Small sized rice rava.
2. Steam them for 25-30 minutes, long enough for them to cook through.
3. Enough water in the mixture so that rice rava cooks through.
Find more Konkani cuisine breakfast recipes here.
Tags: Traditional breakfast, pumpkin idlis, dudde muddo, Konkani food, Konkani cuisine, Konkani recipe, Udupi cuisine, Mangalore food, healthy breakfast, kids breakfast