Categories: Idli
Ingredients
- Polenta- 1 cup
- Semolina- 1/2 cup
- Bulgur wheat- 1/2 cup
- Bicarbonate of soda- 3/4 tsp
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Yogurt- 2 cups
- Seasoning:
- Mustard seeds- 1 tsp
- Urad dhal- 1 tsp
- Cumin seeds- 1 tsp
- Green chilli- 1
- Curry leaves- 1 stalk( leaves only chopped)
- Coriander leaves- 2 stalk( finely chopped)
- Blanched almonds- 5( chopped roughly)
- Oil- 1/2 tbsp
Directions
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Heat the oil in a pan, add the mustard seeds, when they start spluttering , add the remaining seasoning ingredients one by one except coriander leaves. When the nuts turn slightly brown, turn f the heat, add polenta, semolina and bulgur, mix it well. Add this mixture to the large bowl, add the bicarbonate of soda , salt and turmeric powder, mix it well.
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Then add the chopped coriander leaves and yogurt, mix it well. At this stage the mixture will be quite thick, add about 1/2 to 1 cup of water to make the batter similar to idli batter or semi thick batter consistency. Grease the idli moulds, fill the moulds with batter and steam it for 5 to 7 minutes until they look fluffy and cooked.
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Serve the idli’s warm with vada curry or any sambhar or chutney of your choice.