This traditional breakfast is an instant version prepared out of rava / semolina. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and a sumptuous breakfast, served with coconut chutney and sambar.
Prep Time – 5 minutes
Cook Time – 15 minutes
Serving – 4 people
- 1 cup Semolina (makes 16 idlis)
- 2 tbsp. Oil
- 1 tsp. Mustard Seeds
- 1-2 sprig Curry Leaves
- 1/4 tsp. Asafoetida
- 1 tbsp. Chana Dal
- 1 tsp. Urad Dal
- 2 green chilies, chopped
- 1 tsp. sambar powder (opt)
- 2 tbsp. fresh grated Coconut
- Salt to taste
- 1 cup Curd
- 3-4 tbsp. Coriander leaves, chopped
- 1 tsp. eno fruit Salt
- 16 Cashews
- Oil to grease the idli moulds
Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies.
Saute the mix for a few seconds.
- Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl.
- Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set it aside.
- Add more water if required.
- Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it.
- Steam for 13-15 minutes.
- Serve the idlis with coconut chutney and sambar.