- Average
- Average budget
Ingredients
- Semolina - 1 cup
- Curd -1/2 cup
- Salt -½ tsp
- Baking soda - ¼ tsp
- Eno salt - 1 tsp
- Water - 1 cup
- Oil - 1 tbsp
- Mustard ¼ tsp
- Cumin ¼ tsp
- Urad dal ¼ tsp
- Curry leaf 6 leaves
- Green chili 2
- Cilantro ¼ cup chopped
- Cashew 5
- Carrot 1
Preparation
Step 1
Mix semolina , salt , baking soda, curd and water to form batter and rest it for 30 min.
The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
In a pan , add oil, when the oil is hot, add mustard seeds .
Once the mustard seeds crackles add cumin seeds, cashew and urad dal.
Once the urad dal turns light brown , add green chillies and curry leaves.
Add this tempering to batter.
Add eno salt to the batter.
Lightly grease Idli plates with oil.
Shred the carrot over the idli plates.
Pour a ladle of the batter to the idli plates immediately after adding eno salt to the batter.
Steam the idlis for ten to twelve minutes on medium heat.
Do not overcook the idlis, as they will lose their softness .