How to make suji idli recipe
Semolina or Suji is a quick and nourishing source of energy. The trace minerals in semolina, such as phosphorus, zinc, and magnesium, are beneficial for the health of your bones and nervous system.
Semolina or Suji is a quick and nourishing source of energy. The trace minerals in semolina, such as phosphorus, zinc, and magnesium, are beneficial for the health of your bones and nervous system.
Ingredients:
1 Cup suji
1/4 Cup curd
1 tsp oil
1/2 tsp mustard seeds
1 tsp split black lentils (urad dal)
4-6 curry leaves
1 finely chopped green chilies
A pinch asafoetida
1 tsp ginger paste
1 tbsp finely chopped coriander leaves
Salt to taste
3/4 tsp fruit salt (unflavoured)
Method:
- Slightly roast suji in a pan and leave for 5 minutes for cool.
- Add curd and salt and mix well and make the batter with 1 cup water.
- Batter consistency is medium.
- Keep aside for 10 minutes.
- Heat the oil in a small non-stick pan, add mustard seeds, split black lentils, asafoetida, green chilies, curry leaves, and ginger paste and saute on medium flame for one minute.
- Add this tempering in the prepared semolina batter and mix well.
- Now add chopped coriander leaves.
- Just before steaming, add fruit salt and mix gently.
- Pour 2 tbsp of the batter into each greased idli mold and steam in a steamer for 8 – 10 minutes.
- Cool slightly, demold and serve immediately with sambhar and chutney.
Yumm