Categories: Idli
Ingredients
- Semolina/Sooji : 1 cup
- Curd: 1 cup
- Eno Salt: 1 tsp or one sachet (or 1 tsp baking soda plus 1 tsp lime juice)
- Salt :1 tsp
- Spinach Puree : 2 tsp, boiled and pureed
- Red Pepper and Tomato Puree : 2 tsp, boiled and pureed
- Roasted cashews: few
- Mustard seeds: 1/2 tsp
- Cooking Oil : 1/2 tsp for greasing the moulds
Directions
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First things first for making idli, we need a idli maker. Idli can be made traditionally in a pressure cooker or steamer. In this recipe, we are going to steam the Idli’s in a microwave safe idli maker.
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Microwavable idli makers are readily available in the market these days, in fact these are available in different sizes. On my last visit to India, I picked up a mini idli maker. I found a couple of these on Amazon
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Mini Idli maker for Microwave
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Regular Idli maker for Microwave
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Preparing the base mix:
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Add measured quantities of semolina (sooji), salt and whipped curd/yogurt in a bowl.
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Mix these ingredients gently for 1 minute with a spoon until it develops into a smooth consistency batter. Divide this batter into three separate bowls.
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Preparing Idli’s:
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We will now add different ingredients into each bowl to get three different colors and flavors of idli.
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To make fresh green idli, add spinach puree and eno salt in the first bowl, mix gently.
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For red idlis, add red pepper, tomato puree and eno to the second bowl, give it a quick stir.
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For white idlis, add roasted cashews and eno to the third bowl, again mix well.