Preparation time:30 mins
Serves:24 medium size idlis(varies per idli stand)
1 1/2 cups sooji/rava/semolina
1 tablespoon ghee or oil
2 teaspoons mustard seeds
1 teaspoon chana dal
1 teaspoon urad dal
salt to taste
1 teaspoon cumin seeds
2 sprigs curry leaves finely chopped
1 cup loosely packed cilantro
1 carrot finely chopped
6 green chili finely chopped
1 teaspoon minced ginger
1/4 cup chopped cashews
3 teaspoons eno fruit salt
2 cups yogurt
1.Roast the semolina on a medium flame for about 10 minutes,stirring continuously and keep aside.
2.Smear the idli pans with some ghee.In a different pan heat the remaining ghee and add the mustard seeds and let them crackle.
3.Turn the heat to medium and add the chana dal,urad dal,cashew nuts and cumin seeds and roast for 1 minute.
4.Now add the green chili,curry leaves and ginger and roast for 1/2 minute and add the carrot and roast for 2 minutes.
5.Add the sooji and mix well and turn off the stove and let cool.
6.Now add the yogurt and cilantro mix well and keep it covered for 15 minutes.
7.Heat water in steamer/pressure cooker.Halve the sooji mixture and add 1 1/2 teaspoons eno fruit salt to the sooji mixture,mix well,if your batter is too thick add 2-3 tablespoons water.
8.Immediately transfer about 1 tablespoon of the mixture to each mould of the greased idli plates and place in steamer and let cook for 15 minutes,remove from the stove and serve with chutney.Repeat for the remaining sooji mixture.(I put more than 1 tablespoon and they puffed up out of the mould,so place less than the mould)
Always add eno just before cooking the idlis as it will make the idli more airy,otherwise they will be soggy like upma.
Adding vegetables like carrots adds more texture and airiness to the sooji batter,you can also add corn and green peas to the mixture
You can also add a teaspoon of sugar to the batter for added flavor.
Serve with coconut chutney/peanut chutney/tomato peanut chutney etc.