Ingredients -
For Batter:
- 1 cup – Roop Laxmi Sooji
- ½ cup – Curd (yogurt)
- 2 tbsps – Coriander Leaves (chopped)
- ½ tsps – Salt or add as required
- 1 cup – Water or add as required
- 2 to 3 pinches – Baking Soda
For Frying & Roasting:
- 2 tbsp – Ghee (clarified butter)
- 15 – halved Cashews
- ½ teaspoon – mustard Seeds
- 1 tsp – Chana Dal
- 1 tsp – Urad Dal (black split lentils without husk)
- ½ tsp – Cumin Seeds
- 10 – Curry Leaves (chopped)
- 1 pinch – Asafoetida/Hing (optional)
- 1 tsp – Ginger (finely chopped)
- 1 – Green Chilli (finely chopped)
- 1 tbsp – Cashew Nuts (Kaju), Broken into pieces
Cooking Directions -
Step 1 - Prepare the batter
In a large bowl, mix Sooji, coriander leaves, salt and yoghurt with 2 cups of water. Cover the bowl with a cloth and keep aside for 15 minutes.
Step 2 - The batter tempering
In a pan, heat oil over medium flame. Add cumin seeds, cashew nuts, Urad Dal, mustard seeds, curry leaves, Asafoetida a and green chilies and sauté for 1 to 2 minutes.
Step 3 - Mix tempering with batter
Pour this tempering over the prepared batter (step 1), and mix nicely. Add baking soda and mix well it also.
Step 4 - Pour the batter in Idli Moulds
Apply oil over the Idli plates. Add the batter to the Idli Moulds and place the Idli Moulds in the steamer. Steam for about 8 to 10 minutes
Step 5 - Serve!
Once cooked, remove the Idlis from the Mould and place them onto a plate. Serve with hot sambar and coconut chutney.
