Idli is a common breakfast dish for most people in South India. Although a very healthy dish (it is a steamed rice/lentil cake and uses very little oil), you need to plan making the dish as the rice and dal need to be soaked and then ground for making the batter. My husband is from Mysore & like all households in the south, my mother-in-law has handy recipes which are similar to idli which can be prepared instantly without much planning ahead. Like she says when you feel like eating idlis you should eat idlis! :) Of course, these days there are all kinds of batters/powders readily available in grocery stores, but this is a recipe which one can put together with simple ingredients at home. So here goes...:)
Published Aug 20, 2013
- 2 cups Semolina (rava)
- 2 Cups Yogurt
- 1/2 Tsp. Salt
- 2 green chillies, finely chopped
- 1 small shallot, finely chopped
- 1 tsp. ginger, finely chopped
- 2 tbsp. coconut powder (optional)
- 1/4 tsp. asafoetida (hing)
- 2 carrots, grated
- 2 tsp. fresh green coriander, chopped
- few sprigs curry leaves (kari patta)
- 1 tsp. mustard seeds
- 1 tsp. chana dal (black chickpeas without skin)
- 1 tsp. Urad dal (split black lentils without skin)
- 2 tsp. Eno fruit salt
- 2 tsp. ghee/oil
- Dry roast 2 cups of rava/semolina in a wok on medium heat for about 5 minutes. Keep aside to cool for a few minutes, then add the 2 cups of yogurt and salt to this and mix well.
- In a small frying pan, heat ghee/oil and add mustard seed, urad dal & chana dal. When the seeds start spluttering, add the chopped green chillies, curry leaves, chopped shallot and asafoetida. Stir it & see that it does not get burnt for a minute or so. Turn off the heat & add this into the semolina-yogurt mix and keep it aside for at least 20 minutes.
- After 20 minutes, add the grated carrots & cilantro leaves to the batter. Add the fruit salt & just enough water to make the batter to pour like idli consistency (not too thick nor too thin).
- Heat water in a steamer. Grease the idli mould and pour spoonfuls of the batter onto the idli moulds. Keep the mould inside the steamer & steam for 10 minutes.
- When it is done, take out the idli mould and lay it on the counter for a few minutes to cool. Take out the idlis & serve warm with sambar/chutney of your choice.
Preparation Time is approximately 30 minutes.
Cooking Time is approximately 15 minutes.