Quick idli made of semolina without the hassle of soaking, grinding and fermenting. This spongy idli tastes heavenly delicious when served dipped in sambhar. Sambhar is prepared by cooking lentils with vegetables and aromatic spices.
| Time: 30 minutes
11/2 cup semolina (sooji or rava)
3/4 cup yogurt (curd)
1 teaspoon fruit salt (Eno)
1/2 teaspoon ginger paste
1/2 teaspoon green chilli paste
3/4 cup toovar dal (arhar)
1/4 cup red lentils (split masoor)
2 large onions, finely chopped
1 large tomato, finely chopped
2 tablespoons lemon juice or to taste
2 tablespoons oil
1 teaspoon mustard seeds
4-5 whole red chillies
8-10 curry leaves
1/2 teaspoon asafoetida (hing)
1.5 tablespoon sambhar masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder or to taste
Salt to taste
Combine the washed dal, chopped tomatoes, freshly ground ginger, half of the chopped onions, 1/2 tablespoon sambhar masala, turmeric powder and 3 cups of water in a pressure cooker and pressure cook for 4-5 whistles. Allow the steam to escape before opening the lid. Add 2 tablespoons lemon juice to the cooked dal and mix well.
Heat the oil in a deep non-stick pan and add mustard seeds. When the seeds crackle, add curry leaves, whole red chillies, asafoetida and sauté for few seconds. Add onions, 1 tablespoon sambhar masala and salt. Saute till the onions turn golden brown in colour.
Add the cooked dal to the pan and mix well. The sambhar is ready.
Combine semolina, yogurt, salt, ginger, green chilli and 3/4 cup water in a bowl to make idli batter. Keep aside for 10 minutes.
Pour water in the steamer and put it on medium heat.
Grease the idli moulds with oil.
Add fruit salt in the batter and mix well. After adding fruit salt, bubbles will appear on the surface of the batter.
Pour spoonfuls of the batter into greased idli moulds and steam for 10-15 minutes. Insert a toothpick in one of the idlis, the idlis are cooked if it comes out clean.
Remove the moulds from the steamer and let them cool down for 5 minutes.
Remove the idlis from the moulds and serve with hot sambhar.
Pour the batter into the idli moulds immediately after adding fruit salt to make spongy idlis.
Avoid removing the idlis immediately after taking the moulds out of the steamer as they are too tender and will not come out in a neat shape.
You can add drumsticks, bottle gourd and any other vegetables of your choice in the sambhar. Just add them in the pressure cooker along with the lentils and pressure cook them.