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Suji Idli Recipe -

Energy Value:
       Ingredients How to?

    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

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

    Suggestions: Serve hot with coconut chutney and sambhar

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