Idli is very common in South Indian households and is made frequently for breakfast, lunch and dinner.
This recipe does not require much prep or overnight fermentation, which is a huge bonus.
All you have to do is mix the rava or semolina mixture with yogurt and sodium bicarbonate, let it rest for a couple of minutes and then steam the idlis in an idli maker for a healthy and tasty meal every time.
This can be served with coconut chutney and a curry like potato masala.
Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: 10 idlis
- 3 tsp cooking oil
- 1 tsp mustard seeds
- ½ tsp jeera (cumin seeds)
- 1 tsp chana dal
- 1 pinch hing (asafoetida)
- 3-4 curry leaves, finely chopped
- 1 inch ginger, finely chopped
- 2 tbsp grated carrot
- 2 tbsp steamed peas
- 1 cup coarse semolina
- ¾ cup yogurt
- 2 tbsp coriander, finely chopped
- 1 green chilli finely chopped (optional)
- ½ tsp salt
- ½ cup water
- 5 cashew nuts, broken into halves
- ½ tsp sodium bicarbonate AKA baking soda
You can add your choice of steamed vegetables like peas, carrots and green beans. Make sure to chop them finely beforehand.
- In a deep pan, heat 3 tsp oil. Once hot, add 1 tsp mustard seeds and wait until they begin to sputter and burst.
- Add ½ tsp jeera (cumin seeds), 1 tsp chana dal, a pinch of hing (asafoetida) and 3-4 chopped curry leaves.
- After a few moments, add 1 chilli if using, and add 1 inch chopped ginger and saute for a minute.
- Add 5 split cashews, and then add finely chopped vegetables of your choice. Saute for a few minutes.
- Transfer all the fried items to a bowl, and leave the oil in the pan.
- Add 1 cup rava (semolina) to the pan and roast until it turns aromatic. If you wish you can store this fried rava for a day or two in the fridge and use it when you wish. Alternatively, make the idlis right away using the following steps.
- Mix ¾ cup of yogurt, 2 tbsp coriander, ½ salt in a large bowl. Into this, add all the fried items including the rava.
- Mix well and stream in ½ cup water slowly to form a batter.
- Allow to rest for 10 minutes.
- Now stir the sodium bicarbonate or baking soda into the mixture, and allow it to rest for a couple of minutes.
- Meanwhile, grease the idli plates with a little oil to prevent sticking. When ready, pour the batter slowly into each plate.
- Steam the idlis in a steamer for 12-13 minutes.
- Finally, scoop them out from each plate using a spoon.
We recommend you serve hot with coconut chutney and sambar or a curry, and of course, a cup of Malgudi Days filter kaapi!
Try our recipe and tell us what you think in the comments below.