Sweet pumpkin sweet Idli & Spicy Idli

Spicy Idli & Sweet Idli

Sweet pumpkin Mudde / Cheeni kayi mudde is a must prepare for post Abyanga breakfast on Narakachaturdashi - Deepavali. Amma prepares it using grated pumpkin and roasted rice Rava. I make little simpler version with Bansi rava for regular breakfast on other days. Please try and share your comments.

Please use finely grown pumpkin for best taste.

Ingredients

For Sweet Idli
Sweet pumpkin - 5 cups

Jaggery powder - 1.5 cups

Bansi Rava - 1.5 cups

Grated coconut - 4 to 5 spoons

Cardamom powder - 1/4 spoon

Salt to tatse

For Spicy Idli

Sweet pumpkin - 5 cups

Green chilly paste of 4 to 5 chillies

Bansi Rava - 1.5 cups

Grated coconut - 4 to 5 spoons

Lemon juice of 1/2 big medium sized lemon

Salt

Method

Wash and remove the skin and also inside seeds and soft portion of the pumpkin. Grate the remaining portion. Do not through away Pumpkin skin. You can prepare Chutney. Seeds can be dried, can remove seed's skin and use too.

For sweet idli, add all the ingredients in the proportion mentioned above and mix well. Keep it overnight. No need to add water.

For spicy idli, add all the ingredients in the proportion mentioned above and mix well. Keep it overnight. No need to add water.

Next morning transfer the contents on to Idli maker and cook for about 20 to 25 minutes.

Can serve this with ghee.