SNo.
|
Ingredients
|
Quantity
|
1
|
Semolina(sooji)
|
250 gm
|
2
|
Curd
|
250 gm
|
3
|
Chana Dal(Chickpeas Split)
|
20 gm
|
4
|
Curry Leaves
|
10-15 no.
|
5
|
Mustard Seeds
|
5 gm
|
6
|
Oil
|
For greasing
|
7
|
Salt
|
to taste
|
8
|
Eno/Baking Soda
|
5 gm
|
9
|
Oil
|
For Tempering
|
Method
1. Mix sooji and
curd, mix it properly so that there is no lumps in it add salt to taste .
2.Cover with lid
and rest for 15-20 mins .
4. Heat oil in a
pan/small kadai once the oil is heated add mustard seed and allow them to
splutter you can also add asafoetida (hing) to it.
5. Add curry
leaves and chana dal to it.
6. Shallow fry
them for 10-12 seconds .
7. Check your
batter and add water accordingly by checking the consitancy.
8. After that
add the tadka mixture into batter.
9. Mix it well
again and add eno or baking soda to it.
10. Grease
little oil to Idli moulds.
11. Pour batter
into idli moulds .
12. Place idli
moulds into idli cooker.
13. Cover lid
and cook for 10-15 mins.
14. Flame should
be moderate high.
15. Open the lid
after 10 mins.
16. Wet your
figure with water and press on idli, if they come out clean without sticking to
idlis that means idli are ready.
17. Allow them
to cool slightly.
18. Remove them
and serve them with chutney and sambar.
