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

1. 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.

2. 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

3. Mini Idli maker for Microwave

4. Regular Idli maker for Microwave

5. Preparing the base mix:

6. Add measured quantities of semolina (sooji), salt and whipped curd/yogurt in a bowl.

7. 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.

8. Preparing Idli’s:

9. We will now add different ingredients into each bowl to get three different colors and flavors of idli.

10. To make fresh green idli, add spinach puree and eno salt in the first bowl, mix gently.

11. For red idlis, add red pepper, tomato puree and eno to the second bowl, give it a quick stir.

12. For white idlis, add roasted cashews and eno to the third bowl, again mix well.

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