Sooji Idli / Suji Idli


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Sooji Idli, is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the idlis a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further.

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Feeling like having idlis for breakfast, but have not prepared and fermented the batter? Not to worry! Try this Sooji Idli, which is sure to please you with its soft and fluffy texture and interesting flavour. The addition of curds gives the idlis a slight sourness akin to traditional fermented batter, while coriander and the tempering boost its taste further. Not only is this recipe quick and tasty, it also looks very attractive as the tempering, which is mixed and steamed with the batter settles all over the idlis making them look very nice and appetizing.

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Preparation Time: 
Cooking Time: 
Makes 12 idlis
Show me for idlis


Ingredients


For The Batter
1 cup semolina (rava)
1/4 cup curds (dahi)
1 tbsp finely chopped coriander (dhania)
salt to taste
3/4 tsp fruit salt

Other Ingredients
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 tsp urad dal (split black lentils)
1 tbsp cashewnuts (kaju) , broken into pieces
4 to 6 curry leaves (kadi patta)
1 tsp finely chopped green chillies
a pinch of asafoetida (hing)

For Serving
sambhar
coconut chutney

Method
For the batter

  1. Combine all ingredients together, except the fruit salt, with 1 cup of water in a deep bowl, mix well and cover and keep aside for 10 minutes.

How to proceed

  1. Heat the oil in a small non-stick pan, add the mustard seeds, cumin seeds, urad dal , cashewnuts, curry leaves, green chilies and asafoetida and sauté on a medium flame for 1 minute.
  2. Add this tempering to the prepared semolina batter and mix well.
  3. Just before steaming, add the fruit salt and mix gently.
  4. Pour 2 tbsp of the batter into each greased idli mould and steam in a steamer for 8 to 10 minutes.
  5. Cool slightly, demould and serve immediately with sambhar and coconut chutney.
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 on 12 Jan 15 01:53 PM


This idli is wonderful. Like the Rava dosas and the dhoklas, this one is also a great recipe.. The cashewnuts give a nice crunch to the soft and fluffy idlis. Along with the taste, the apperance is also so attractive. The tempering added to the idlis gives it an amazing look when cooked.
 on 28 Jun 12 07:28 PM


Excellent , Thank you very much
 on 08 Jun 12 09:21 AM


Excellent , Thank you very much
 on 06 Jun 12 11:26 AM


Very good