DN is the founder of Desi Diva's Delicious Delights(D4) her desire to add more to her kitchen recipes brought about D4, where women collaborate and make new recipes and exchange ideas and tips!
A little about Idli:
Most often eaten at breakfast or as a snack, idlis are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
We are going to use the quick way of making the Idli that is with Sooji or Semonila. This will save us time that would normally be taken up for fermenting.
3 cups of Sooji / Semonila
1 cup yougurt
Chopped chilly - 3
Curry Leaves/ Curry patta- few
Rai seeds/ Mustard Seeds- a pinch
Urad Daal /Vigna mungo
- Take 1 tspn oil and place in the kadhai/pan
- Place the sooji in it and fry only uptil you see that the colour changing a little... take it off and set asid to cool.
- Take the yougurt and add t the sooji once it is cooled, add water to the mixture to get a semi solid batter.
- Now take the same pan/kadhai add 3 tspn oil to it and then add Rai seeds, curry patta and once they start to spatter add the urad dal to it.
- Take off the mixture and add to the idli batter and mix well.
- Now take the Idli stand, you can buy it from the Indian grocery store nearby. Pour the idli into the stand deppressions and close stand.