Many prefer to buy the permixed pack from MTR. I made this from scratch.
I also read reviews about adding ENO to make the idli light and soft. I have not used. I thought the idlis came out very soft and tasty just without the ENO. If you want a very light and spongy idli, then for sure adding 1-2 tsp of ENO just before you pour the batter in the mould will make a lot of difference.
Makes 12 idlis
2 cups rava or semolina,
1 cup curd, beaten,
2-3 green chillies, chopped finely,
1-2 tbsp green coriander, finely chopped,
Salt as per taste
1 tbsp ghee,
1 tsp chana dal,
1 tsp mustard seeds,
8-10 curry leaves,
- In a heavy bottomed pan, add the ghee. Once it reaches the smoking point, add the chana dal ad allow it to become golden brown. Add the mustard seeds and allow it to splutter.
- Add the curry leaves and green chillies and mix well.
- Now add the rava and fry for 5-7 mins. Add the green coriander at the end and turn off the heat.
- Allow this to completely cool down.
- In a bowl place the roasted rava mix and add the curd. Mix well to ensure no lumps are formed. If the batter is thick, then add water to make the batter like a thick but dropping consistency. Add salt as per taste and set aside for 30 mins.
- Pour water into the idli container and allow it to come to a boil. Parallelly grease the idli plate with oil.
- Pour one laddle full of batter into each mould and allow it to steam for 15-20 mins.
- Remove the idli stand and allow it to cool down a little bit before removing the idlis from the moulds.
- Serve hot with fresh coconut chutney and sambar.
In case you want to use cashews, then before pouring the batter place a roasted cashew on each mould and pour the batter over it. I roasted the cashews in ghee until golden brown in color. You can add more variations like grated carrot, finely chopped microwaved green beans, green peas, etc. It just adds up to a healthy breakfast.
Awesome variation to the regular idli’s and a great breakfast to start a hectic day.