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

1. 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.

2. 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.

3. Take a bowl, add salt and whisk the yogurt. Add this yogurt to the seasoned semolina mixture in intervals and mix well.

4. Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.

5. Note: The mixture is thick. Add 1-2 Tbsp of yogurt more if it is too thick.

6. Grease the Idli plates. Add spoonful of the batter to each of the idli plates.

7. 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.

8. Serve hot with a spoonful of ghee, potato saagu and with coconut chutney

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