Categories: Idli
Ingredients
- 1 cup Semolina/Rava(coarse)
- 2.5 cups yogurt/curd (sour is preferable)
- 1/2 tsp fresh ginger(grated)
- Coriander leaves (chopped)
- 1/4 tsp baking soda
- Salt to tasteSeasoning/Tadka
- 1 tsp Urad dal
- 1 tsp Mustard seeds
- Asafetida (a pinch)
- 1-2 Green chillies(finely chopped)
- 2-3 Curry leaves
- Oil
- 10-15 small Cashew pieces (optional)
Directions
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Method for making the Idlis: Heat oil in a big pan. Add the mustard seeds and allow to splutter. Now add the curry leaves (cut into pieces), asafetida, urad dal, cashew pieces, green chillies and mix well.
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Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
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Take a bowl, add salt and whisk the yogurt. Add this yogurt to the seasoned semolina mixture in intervals and mix well.
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Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
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Note: The mixture is thick. Add 1-2 Tbsp of yogurt more if it is too thick.
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Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
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Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.
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Serve hot with a spoonful of ghee, potato saagu and with coconut chutney