Wednesday, August 6, 2008



Semolina/sooji/ rava-----------------1 cup of Standard US measuring cup

Thick Yogurt--------------------------1 cup of Standard US mesuring cup

Water----------------------------------1/2 cup of standard mesuring cup (depends)

For Tempering:


Ginger----------------------------------1/2" piece crushed

mustard seeds-------------------------1/2 tsp

Channa dal-----------------------------1 tbp


Butter-----------------------------------4 tbp(can use oil)

Curry leaves----------------------------few

Coriander leaves-----------------------few


1.Heat butter/oil in a pan and add all the ingredients listed in tempering section and Saute for 2 mins then add sooji/rava to it.

2.Roast for few mins then turn off and transfer them to a mixing bowl and let them cool down.

3.Now add cup of thick yogurt,enough salt,1/8 tsp soda to the roasted rava. Mix well and see if water is required.keep aside for 30 mins covered.

4.Since the sooji absorbs liquids ,the mixture gets thicker after 30 mins.Accordingly add water to make it come to idly batter consistency.

5..Pour required water in idli container and let it come to boil. Meanwhile graese the idli pans with butter and pour the batter into molds.

6.Fill it to a level and Now place the idli plates section in the boiling idli container and cover.

7.Cook for 10 mins then see if cooked. Turn off and let it rest aside for 2-3 mins and then remove them from the plates with a spoon and transfer to hotpack container.

8.Serve immediately with ur own chutney..To get soft idlis add less soda no more than 1/2 tsp.Use more butter for greasing the plates.

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