Idlis are steamed savory cakes, mostly made with fermented batter consisting of soaked rice and black lentils. These happen to be a common breakfast item in South Indian households and is enjoyed by people from all over India. It is served with a chutney or sambar, which is a spicy and flavorful lentil soup.
This recipe for the semolina idlis is a variation of the original recipe for the rice and lentil idlis. They are made with semolina and yogurt and can be made instantly. There is a secret ingredient that cuts out the long fermentation time and creates a bubbly batter in seconds and makes the idlis pillowy-soft. It is an effervescent fruit salt called the Eno salt, that can be bought from most Indian stores.
Asafoetida (hing) -1/2 tsp
Eno Salt-2 tsps
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Chana daal (bengal gram)-1 tsp
Urad Daal(black gram)-1 tsp
Curry leaves -12-15
1. Heat oil in a big pan and add the cumin seeds, mustard seeds, and allow them to sizzle and crackle.
2. Add the chana daal and urad daal and stir them around for few seconds until they turn a darker color.
3. Put the curry leaves in and allow them to turn darker.
4. Putt the asafoetida in and immediately put the semolina in and stir and roast it until you smell a nice aroma and it turns a nice light golden color.
5. Turn off the stove and transfer to a plate and allow to cool completely.
6.When the semolina is completely cold, add the yogurt, water and salt and mix well and set aside for five to ten minutes until the batter thickens.
7. Heat water in a big pot and grease the idli mold.
8. Put the eno salt into the batter and mix it one last time to incorporate the salt into the batter.
9. Quickly pour the batter onto the idli molds and and lower it carefully into the pot of boiling water and cover with a lid and allow them to get steamed for ten minutes.
10. Turn off the stove and remove the idli mold from the pot and let it sit outside for a few minutes.
11. Demold the idlis and serve hot with chutney.