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

1. 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.

2. 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.

3. Serve the idli’s warm with vada curry or any sambhar or chutney of your choice.

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