Instant Semolina idli
Idli is a savoury round cake hailing from South India and one of the most popular breakfast recipe.
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
- 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.
- Do not fill the moulds till the rim because on steaming, the batter will blow away.
- In place of Baking soda, you can use ENO salt.