Suji Idli
Idli is a traditional dish that is believed to have originated in the Indian state of Tamil Nadu. It is a staple food in South India and is also popular in other parts of India and abroad.The batter for idli is prepared by soaking rice and urad dal separately and then grinding them together with water to make a smooth batter. The batter is then fermented overnight or for at least 6-8 hours, allowing it to rise and become fluffy.The fermented batter is then poured into special idli moulds and steamed for about 10-15 minutes until cooked. The cooked idlis are then served hot with chutney, sambar, or any other accompaniment of your choice.
Equipment
- 1 Mixing Bowl
- 1 pressure cooker
- Few Greased idli moulds
- 1 Frying Pan
Ingredients
- 1 cup semolina suji or rava
- 1 cup yogurt curd
- 1/2 cup water
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp oil
For Tempering
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1-2 green chilies chopped
- Few curry leaves
Instructions
- In a mixing bowl, combine semolina, yogurt, water, and salt. Mix well and let it rest for 15-20 minutes.
- After 20 minutes, the batter will become thick. Add a little water to get the desired consistency.
- Grease idli moulds with oil and set it aside.
- In a small pan, heat oil and add mustard seeds, cumin seeds, urad dal, chana dal, green chilies, and curry leaves. Allow them to crackle.
- Pour the tempering onto the batter and mix well.
- Add baking soda and mix quickly. You will see the batter frothing up.
- Immediately pour the batter into the greased idli moulds and steam them for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Once done, allow it to cool for a few minutes before removing the idlis from the mould.
- Serve hot with coconut chutney, sambar, or tomato chutney.