Put the ghee in a kadai and fry semiya and rawa separately. Remove it and cool. When it is cool, add curd (beaten well), salt and soda and mix well. The mixture should be like thick idli batter. No need to add water. Curd is enough.
In a kadai pour oil and when it is hot add mustard. When it pops up, add Bengal gram dhal, urad dhal, cashew nuts and asafetida and fry for a few seconds. Add the chopped green chilli, ginger and curry leaves fry for a few seconds. Add this to the semiya mixture. Mix well. Make idlies and steam for 12 to 15 minutes. Make sure the water boils well before keeping the idli stand in the idli cooker.
May your life be as bright as this Kolam. Tamil New Year is on 14th April 2010. Even though it has been changed to the first day of Tamil Month of “Thai” (Pongal Day) as per Government orders, there is no change in the mind set of most of the […]
You are my virtual mom in cooking since 2011.
In this recipe can we use Sour curd?
Thanks in advance for your time & advice.
Thank you for your kind words. If you use sour curd, the idly will also taste slightly sour. Otherwise there is non harm in using sour curd.