How to make Idli with Semolina | Rawa idli recipe without ENO

24 Sep How to make Idli with Semolina | Rawa idli recipe without ENO

Instant Semolina idli with step wise pictorial and video recipe.

Idli is a savory round cake hailing from South India and one of the most popular breakfast recipe.

The popularity of the dish can be ascertained from the fact that 30th March is celebrated every year as World Idli Day.

Traditionally made with fermented rice and pulses and cooked by steaming, there are more than 1000 variations of idlis.

ORIGIN OF IDLI

Though initially it’s been mentioned that Idli is south Indian breakfast recipe, but there are certain beliefs that it came from Indonesia between 800-1200 CE where it is known as a kedli.

The another belief attached to idli is that it was introduced by Arab traders. They used to visit the Indian coasts and instead of eating the local food, they used to prefer flattened rice balls with a coconut paste.

However there’s no strict and authentic proof to such facts.

INSTANT METHOD

As mentioned earlier, idli is made with fermented batter and when it comes to fermentation, you need whole night, which makes the idli making process lengthy.

But in the given recipe, all you need 45 minutes from beginning to end to have these delicious white beauties.

HOW TO SERVE IDLI?

Traditionally idli is served with Sambar and Coconut chutney because the taste of idli in itself is bland.

But in case you don’t get to have sambar, it can simply be served with coconut chutney or any dip of your choice.

STEP WISE PICTORIAL RECIPE OF INSTANT SUJI IDLI WITH SEMOLINA

1. Dry roast semolina in a non stick pan on low heat for 5-7 minutes.

2. Transfer this roasted semolina in a bowl and let it cool completely.

3. Add curd and salt and mix well.

4. Keep aside for 15-20 minutes.

5. Add water and mix very well.

6. Add baking soda and whisk well for a minute. But make sure before adding baking soda, the moulds should be greased and steamer be ready with boiling water.

7. Pour batter in each mould upto ¾.

8. Put the moulds in steamer and steam for 15 minutes.

9. If you don’t have the idli mould, take any small bowls/katori, grease it with oil and pour just 3-4 tbsp of batter and steam for the same time.

10. Check the idlis by inserting a knife or toothpick and if knife/toothpick comes out clean, means idlis are perfectly done.

11. Take the moulds out and let idlis turn slightly cool and then invert.

Idli is ready.

NOTES

1. Roast semolina only on low heat as it tends to burn quickly and do not over roast it because it may turn dark and hence you will come out with not so white beauties.
2. Do not fill the molds till the rim because on steaming, the batter will blow away. 
3. In place of Baking soda, you can use ENO salt.

INSTANT SEMOLINA IDLI – RECIPE CARD

Instant Semolina idli

blessmyfoodbypayal

Idli is a savoury round cake hailing from South India and one of the most popular breakfast recipe.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Breakfast

Cuisine South Indian

Servings 15 Idlis

Equipment

• Steamer

Ingredients

  

1 Cup = 250 ml

• 1 cup semolina/Suji (178 gram)
• 1 cup curd/yoghurt (314 gram)
• 1/2 tsp Salt
• 1/4 cup water
• 1/8 tsp baking soda (or 1/4 tsp ENO)
• Oil for greasing moulds

Instructions

 

• Dry roast semolina in a non stick pan on low heat for 5-7 minutes.
• Transfer this roasted semolina in a bowl and let it cool completely.
• Add curd and salt and mix well.
• Keep aside for 15-20 minutes.
• Add water and mix very well.
• Add baking soda and whisk well for a minute. But make sure before adding baking soda, the moulds should be greased and steamer be ready with boiling water.
• Pour batter in each mould upto ¾.
• Put the moulds in steamer and steam for 15 minutes.
• If you don't have the idli mould, take any small bowls/katori, grease it with oil and pour just 3-4 tbsp of batter and steam for the same time.
• Check the idlis by inserting a knife or toothpick and if knife/toothpick comes out clean, means idlis are perfectly done.
• Take the moulds out and let idlis turn slightly cool and then invert.

Notes

1. Roast semolina only on low heat as it tends to burn quickly and do not over roast it because it may turn dark and hence you will come out with not so white beauties.
2. Do not fill the moulds till the rim because on steaming, the batter will blow away.
3. In place of Baking soda, you can use ENO salt.

Keyword Instant idli recipe, rava idli recipe, suji idli recipe