- 1 cup semolina (sooji or rava)
- 1 cup curd
- 1/2 cup water
- 1 tsp Eno fruit salt or 1/2 tsp baking soda
- Salt to taste
- Oil for brushing
- 2 tbsp oil
- 1 tsp mustard seeds
- 2 stems of curry leaves
- Dry roast the semolina till it is aromatic. Remove from fire and allow it to cool.
- Mix in semolina, curd, water, and salt to form a smooth paste. Let it stand for a minimum of 10 minutes so that the semolina can soak in the liquids.
- When ready to cook, add in 1 tsp of Eno fruit salt. Mix well stirring in one direction only.
- Fill in the water into steamer to the desired level making sure it does not touch the idli mould.
- Grease the idli mould. Pour in the idli batter uptil three-fourths. This ensures that the idlis have space to rise.
- Cook for 10 minutes or until the idlis are cooked. Let it stand for 5 minutes.
- Demould the idlis and keep aside.
- Heat oil in a pan.
- Add in the mustard seeds and cook until they crackle. Add in the curry leaves.
- Mix in the idlis. You can also add a bit of salt or red chillies here.
- Serve hot.
- If using a microwave, follow the instructions here.
- If you do not have the small idli mould, cut the regular idlis into bite-sized pieces.
- The idlis tossed in podi taste just as delicious.
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