Sabsige soppina idli / Dill leaves idli is an authentic south Karnataka recipe, especially around the Mysore Bangalore region. Dill leaves are called as “Sabbasige Soppu” in Kannada, There are innumerable health benefits of combining dill leaves, adding to breakfast is a great way of including this micronutrient-rich herb into our diet. A healthy and nutritious breakfast to start the day. Idlis are one of the most loved breakfasts by almost everyone and extremely convenient on weekdays if you have the batter ready in your fridge. You can serve Sabsige Soppina Idli for breakfast or for a light and delicious dinner.
Idli batter – 1 bowl
Dill leaves – 3/4 cup cleaned and chopped
Chana dal – 2 tbs soaked for 1 hr
Coriander – small bunch chopped
Onion – 1 small chopped
Coconut – 2 tsp chopped finely
For tempering –
Mustard – 1/2 tsp
Curry leaves – few leaves chopped
Oil – 1 tsp
Heat oil in a pan. when it is hot add the mustard seeds and let them crackle, then add curry leaves, (follow it up with the remaining ingredients in the same order/ authentically this idli variety is prepared without sauteeing.
Add chopped Dill leaves, coriander leaves, soaked chana dal, chopped onion, add prepared tempering, mix with the batter properly.
Grease idli mold with oil, pour them into idli plates.
Add 2 cup of water to the steamer, Place the idli stand in a steamer, steam it for 15 mins. Turn off the flame. Rest it for 5 to 10 mins. remove from the mold with the help of a spoon carefully.
Serve Sabsige soppina idlis/Dill leaves idly with a dollop of ghee/butter, coconut chutney/ chutney powder.