Idli Recipe
Yummy idlis make for light and easily digestible breakfast. These yummy idlis go well with chutneys. Try this idli recipe for yourself!
Ingredients
250 g semolina (rawa)
50 ml ghee
20 g cashewnuts, chopped
2.5 cm piece ginger, finely grated
2 green chillies, chopped
10 g coriander leaves,chopped
60 ml sour curd
Salt to taste
Water as required to make a
Batter of pouring consistency
For the tempering:
10 g ghee
5 g mustard seeds
5 g cummin (jeera) seeds
A few sprigs curry leaves
Directions
Heat 30 ml of the ghee and fry the rawa till golden brown; set aside.
Heat the remaining ghee in a separate pan and fry the cashewnuts till golden brown; set aside.
Mix the rawa; grated ginger, chillies, coriander leaves, sour curd and salt with a little water, to form a thick batter of pouring consistency.
Heat 10 ml ghee and add all the ingredients for the tempering.
When the mustard seeds crackle, add the tempering to the batter and mix well.
Add the fried cashewnuts to the batter and mix well.
Pour into idli moulds and steam for approximately 15 to 20 minutes.
Serve hot.
Heat the remaining ghee in a separate pan and fry the cashewnuts till golden brown; set aside.
Mix the rawa; grated ginger, chillies, coriander leaves, sour curd and salt with a little water, to form a thick batter of pouring consistency.
Heat 10 ml ghee and add all the ingredients for the tempering.
When the mustard seeds crackle, add the tempering to the batter and mix well.
Add the fried cashewnuts to the batter and mix well.
Pour into idli moulds and steam for approximately 15 to 20 minutes.
Serve hot.
