I have already posted the traditional version of cabbage muddo / idlies which requires soaking and grinding of rice along with the coconut .Today am sharing the recipe of instant idlis or teek muddo as we call it in Konkani which my mother in law prepares and we love it.This is instant in the sense that it doesn’t require soaking or grinding of rice or chopping as its plain and goes well as a side dish( well .. I can have it as a snack too) .Ideal when you are busy as it saves lot of time .
- 1 cup of grated coconut
- A bit more than 1/2 cup of idli rava (see notes* )
- 10 -12 red chillies roasted(I use Byadgi)
- Amla sized tamarind
- Peanut sized or a bit less of hing(asafoetida)
- Salt to taste
- Grind coconut with roasted chillies,tamarind and hing to a paste(not too fine or smooth) and remove to a vessel or bowl.
- Wash idli rava and add it to the paste along with salt and mix well. The batter or paste should be thick as shown in the picture below but not dry.
- If you feel the batter is dry sprinkle some water and adjust but take care you dont add too much water.
- Keep aside for 5-10 minutes.
- Fill the idli moulds with the batter and steam for 20 mins ..allow to cool.
- If using the idli stand or tray steam for 12-15 minutes.
- You can steam these in moulds made of jackfruit leaves or in banana leaf also .
- The quantity of idli rava will largely depend on its quality so always add 1./2 cup mix and steam a small portion and see if you need to add more of rava . The idlis should be soft and break without difficulty. If we add more rava they tend to become hard .
- If the idlis turn out very soft or break while demoulding then add extra 1/4 cup or less of rava(in addition to the 1/2 cup) to the batter and proceed .
- You can also add chopped cabbage and onions to this as well and steam it .