Cooking time (approx.): 16 minutes
Style: South Indian
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon split husked Bengal gram
1 teaspoon split husked black gram
4 green chillies chopped
1 tablespoon cashew nut bits
1 sprig curry leaves
1 cup semolina (or quick cream of wheat)
3 cups sour yoghurt
1 cup coriander leaves chopped
2 cup grated coconut if available
1 teaspoon(s) soda bicarbonate
salt to taste
1. Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashew nut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in colour.
2. Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in colour and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
3. Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.