Semolina Idli
Soft, fluffy steamed semolina cakes with a tempering of mustard seeds, curry leaves, and chana dal, served with coconut chutney, sambar, and tomato chutney.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- 1 cup semolina (rava)
- 1 cup plain yogurt
- ½ cup water
- 1 teaspoon mustard seeds
- 8 leaves curry leaves
- 1 tablespoon chana dal (split chickpeas)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon oil
- ½ cup coconut chutney
Instructions
- 1
Heat oil in a pan; add mustard seeds, curry leaves, and chana dal; sauté until fragrant.
- 2
Add semolina and roast on low heat for 3-4 minutes until lightly golden; let cool.
- 3
Mix yogurt and water into the cooled semolina; add salt and baking soda; stir to a thick batter.
- 4
Rest the batter for 15 minutes; it should be thick but pourable.
- 5
Pour batter into greased idli molds and steam for 10-12 minutes until a toothpick comes out clean.
- 6
Let cool slightly, then unmold and serve with coconut chutney, sambar, and tomato chutney.
Tools you’ll need
- idli steamer or pot with steamer basket
- idli molds
- mixing bowl
- frying pan
- spatula
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