Category: Appetizers & Snacks, Breakfast
Cuisine: Indian, South Indian
Yields:
6 Servings
Difficulty: Medium
Prep Time: 30 Mins
Cook Time:
15 Mins
Total Time:
45 Mins
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…:)
Ingredients
Instructions
- 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. Add in the cashew nuts. 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 if needed to make the batter to pour like idli consistency (not too thick nor too thin).
- Heat water in a steamer. Grease the idli mould with some oil or melted ghee 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.