Ingredients:
  • Semolina-2 cup
  • Yogurt(slightly sour)-1 cup
  • Corn kernels-1/2 cup
  • Chopped ginger- 1.5 tsp
  • Turmeric-a pinch of
  • Fruit salt-2 tsp
  • Salt-1 tsp
  • Water- approx 1 cup
  • TEMPERING
  • Refined oil-2 tbsp
  • Cashew nuts-12
  • Mustard seeds-1 tsp
  • White lentils (urad daal)-2 tsp
  • Bengal gram (chana daal)-2 tsp
  • Chopped green chilies-2 tsp
  • Curry leaves-12
  • Dried fenugreek leaves-2 tsp
  • Asafoetida-a pinch of


Method:

  • Take yogurt in a bowl and whisk well.Now add chopped ginger, semolina and approx a cup of water and make a medium thick batter, slightly thinner then the normal idlis.
  • Whisk well and add salt,corn kernels and a pinch of turmeric.Cover and rest for 15 minutes.
  • Make the tempering-heat oil in a small pan, and fry cashew pieces on low heat till golden in colour, remove from the pan and add them in the semolina mixture.
  • Now in this oil add mustard seeds and white lentils, when it start crackling, add curry leaves pieces and asafoetida and remove it from the flame.
  • Add dried fenugreek leaves (kasoori methi), saute for few seconds and mix in the semolina batter.
  • You can add some more water in it ,if it thicken a bit now.
  • Heat water in a steamer and grease the idli plates with oil.
  • When water start boiling add fruit salt in the mixture ,mix well and pour approx 1 tbsp of mixture in every idli mould.
  • Place the idli stand in the steamer ,cover and cook for approx.10 minutes ,first on high heat and then on medium flame.
  • Let it stand for 5 minutes and then with the help of a greased spoon scoop out the idli's.
  • Serve hot with sambhar and coconut chutney.

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