AuthorYashodhara G.Sooji idli are steamed farina and lightly spiced cakes best served with South Indian dishes, especially sambhar and nariyal chutney. Special supplies (idli plates and stand) required.
Sooji idli are steamed farina and lightly spiced cakes best served with South Indian dishes, especially sambhar and nariyal chutney. Special supplies (idli plates and stand) required.
Heat oil in a pot, then add mustard seeds and neem leaves, covering the pot to keep mustard seeds from popping out.
After mustard seeds finish popping, add chopped pepper, ginger and cilantro, and temper for a few minutes.
Add farina/cracked wheat and roast at medium heat for about 5-7 minutes, stirring often to roast evenly without burning or altering the color.
Add salt and set aside. Cool until it comes to room temperature.
In a large pot with lid (in which your idli stand and molds fit), add water to cover approximately 1-inch of the bottom and bring it to a boil.
Add buttermilk to farina/cracked wheat and mix, making sure there are no lumps. Divide batter into batches - depending on idli mold sizes.
Prior to steaming, add Eno fruit salt to your current batch and mix well (mixture will become light and bubbly). If batter is too thick, add a little water.
Grease the idli mold plates. Fill each idli mold half-way with this mixture. Assemble the filled plates on the stand.
Carefully place this idli molds and stand in the pot with boiling water, covering with a lid. Reduce the heat once it begins steaming.
Steam idli in covered pot for about 7 minutes, making sure there is enough water in the pot to steam fully. Remove pot from heat and let the steam dissipate.
Carefully remove the warm stand, separating the plates and spreading them apart to cool.
Using a butter knife, carefully line the edges of the steamed idlis to remove them from the molds.
Makes approximately 20 idlis, depending on mold size. These can be made ahead of time, reheated in microwave, or frozen for future use.
Ingredients
Directions
Heat oil in a pot, then add mustard seeds and neem leaves, covering the pot to keep mustard seeds from popping out.
After mustard seeds finish popping, add chopped pepper, ginger and cilantro, and temper for a few minutes.
Add farina/cracked wheat and roast at medium heat for about 5-7 minutes, stirring often to roast evenly without burning or altering the color.
Add salt and set aside. Cool until it comes to room temperature.
In a large pot with lid (in which your idli stand and molds fit), add water to cover approximately 1-inch of the bottom and bring it to a boil.
Add buttermilk to farina/cracked wheat and mix, making sure there are no lumps. Divide batter into batches - depending on idli mold sizes.
Prior to steaming, add Eno fruit salt to your current batch and mix well (mixture will become light and bubbly). If batter is too thick, add a little water.
Grease the idli mold plates. Fill each idli mold half-way with this mixture. Assemble the filled plates on the stand.
Carefully place this idli molds and stand in the pot with boiling water, covering with a lid. Reduce the heat once it begins steaming.
Steam idli in covered pot for about 7 minutes, making sure there is enough water in the pot to steam fully. Remove pot from heat and let the steam dissipate.
Carefully remove the warm stand, separating the plates and spreading them apart to cool.
Using a butter knife, carefully line the edges of the steamed idlis to remove them from the molds.
Makes approximately 20 idlis, depending on mold size. These can be made ahead of time, reheated in microwave, or frozen for future use.