[1]Apart from sipping the cool, salty-sweet juice directly from the coconut on a hot day, Chennaiites seem to have developed a taste for a few delicacies that use ilaneer and the slurpy-good coconut flesh as the main ingredients.
One off-beat recipe we dug up was the innovative ‘ilaneer idli’ , created by a little-known ‘idli master’ from Mylapore.
Ma Ganesh is the first person that idli connoisseurs in the city call when they have a wedding or family function. His signature dish, the fluffy white ilaneer idli, is a huge hit among his close-knit clientele.
“It is very simple—for every one kilo of rice, I use the water from 5 tender coconuts. Apart from this, plain water can be added to reach the desired batter consistency while grinding,” explains Ma Ganesh.
“All the goodness of the tender coconut water, along with the rice and dhals will translate into the softest idlis you have eaten,” quips Ganesh who has now expanded his business to Singapore.
Links:
[1] http://103.241.136.51/15coco1jpgcropdisplayjpg-971