Suji Idli Recipe

• For the batter:
• 1 cup Sooji (semolina)
• 1/4 cup Curd
• 1 cup Water
• 1 tbsp Coriander Leaves (chopped)
• Salt to taste
  For the tempering:
  
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• A pinch Asafetida
• 1 tsp Urad Dal (split black lentils)
• 1 tbsp Broken Cashew nuts
• 4 to 6 Curry Leaves
• 2 Green Chilies (chopped)
• 1-1/2 tsp Oil

• Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.
• Now heat oil in a pan and add oil in it.
• Add in mustard seeds, cumin seeds, allow spluttering.
• Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
• Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.
• Grease the idli moulds using little oil.
• Add the tempering to the batter and mix well.
• Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.
• Repeat with the remaining batter to make more idlis.