Idli
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Idli

1. Vegetable oil - 2 tablespoons
2. Mustard seed - ½ teaspoon
3. Cumin seeds - ½ teaspoon
4. Split Bengal gram (chana dal) - 1 teaspoon
5. Fresh curry leaves - 10
6. Dried red chile pepper, crushed - 1
7. Cashews, crushed - 1 tablespoon
8. Minced fresh ginger root - 1 teaspoon
9. Diced green chile pepper - 1 teaspoon
10. Asafoetida powder (hing) - ¼ teaspoon
11. Semolina (sooji rava) - 1 cup
12. Yogurt - ½ cup
13. Carrots, chopped - 2 tablespoons
14. Salt to taste (Optional) - 2 tablespoons
15. 1 teaspoon fruit salt (such as Eno®) - 2 tablespoons

How to cook deliciously - Idli

1. Stage

Heat vegetable oil in a pan over medium-low heat. Add mustard seeds, cumin seeds, and chana dal and saute for a few seconds. Add curry leaves, dried red chile, cashews, ginger, green chile peppers, and hing and saute until cashew nuts turn slightly brown, 3 to 4 minutes. Add semolina and cook and stir over low heat until slightly browned; remove mixture to a plate and let cool completely, about 10 minutes.

2. Stage

Add yogurt and carrot to the mixture and mix well. Add water as needed to reach desired consistency. Season with salt to taste. Cover and let sit for 15 minutes. Check batter consistency again; add more water if needed.

3. Stage

Grease an idli pan and add water to steam; bring to a boil.

4. Stage

Meanwhile, add fruit salt to the batter, mix well, and then pour the batter in the greased molds.

5. Stage

Steam the idli for 10 minutes. Remove the idli from the molds and serve.