I love a good south Indian breakfast comprising of soft fluffy idlis, crispy masala dosas and hot sambar. Unfortunately, I don’t have the time or the patience to sit and make all this at home. So whenever I get a chance to order breakfast from out I prefer to go the south Indian route. But when I came across this recipe on the Internet I knew it was a gem as it was so easy to make and absolutely delicious. I have been guilty of eating 8 – 10 of these in a row as they are so soft and tasty you won’t know when the plate is over!!
Recipe Source – Show Me The Curry
Ingredients - Makes 16 idlis
1 Cup Sooji/Rava (Cream of Wheat/Semolina)
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Channa Dalia
1 Tsp Urad Daal
2 Dry Whole Red Chili
1 Tbsp Broken Cashew Pieces
3/4 Cup Yogurt
Few Curry Leaves
1 Green Chili (Finely Chopped)
1/4 Cup Coriander Leaves (Finely Chopped)
1/4 Cup Mint Leaves (Finely Chopped)
1 Tsp Ginger (Finely Grated)
1/4 Cup Grated Carrot (Optional)
Salt To Taste
1/2 Cup Water
1 Tsp ENO Fruit Salt
Heat Oil in a on medium heat. Add mustard seeds and allow them to pop. Add the dry red chili, channa dalia, urad daal, cashew pieces and mix till dals are golden brown. Add in Rava and mix well. (If using roasted Rava do not add it to the pan, place in a bowl and add the above to it). Keep roasting Rava until a nice fragrant smell comes or you see the rava turning light brown. Do not burn it. Transfer the rava to a medium bowl and allow it to cool for about 10 minutes.
Lightly oil idli trays with spray cooking oil or regular oil. Prepare Idli steamer by pre-heating water to a boil.
In another small bowl, mix yogurt, curry leaves, green chilies, coriander leaves, mint leaves, ginger, grated carrot and salt. Mix well. Pour yogurt mixture into the cooled Rava and mix. Add water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
Add ENO Fruit Salt and mix well. The mixture should foam up. Immediately pour mixture into the idli trays and put the idli stand into the steamer. Place a tight lid on the steamer and steam idlis for exactly 16 minutes on medium heat. Remove idlis from the trays by scooping them out with a spoon. Serve hot with coconut chutney.