Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a little grated ginger to this dish.
Recipe Type: Main Course, Snacks, Breakfast
Cuisine: South Indian
Preperation Time: 40 mins
Cooking Time: 20 mins
Total Time: 60 mins
Serving: 14 to 16 Idlis
2 1/2 cups semolina (rava)
4 cups buttermilk
3 tbsp coconut oil or any other
salt to taste
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
1 tsp mustard seeds ( rai / sarson)
2 tbsp thinly sliced fresh coconut
2 green chillies , finely chopped
4 curry leaves (kadi patta)
1 tbsp fruit salt
coconut oil or any other for greasing
Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl. Keep aside for 30 minutes.
Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
When the seeds crackle, add the coconut, green chillies and curry leaves and sauté for a few seconds.
Pour the tempering over the semolina batter and mix well.
Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.
Serve hot with a chutney of your choice.