However, it was so easy to make this recipe! The idlis turned out to be really soft and pillowy. You will see the pictures (Thanks to Jeejaji who brought the camera down from Indore, and to my husband, whom I woke up from deep slumber at 10 a.m. to click the pictures)
There are many different recipes on the net. However I did some things differently. You’ll know. Read on.
- 1 cup wheat (sooji) rawa
- 1 cup curd (dahi)
- 1/4 tsp eno fruit salt
- 1/4 tsp soda bicarb (khane ka soda)
- 3 to 4 tbsp water
- 2 tsp oil
- 1/4th tsp mustard seeds
- 1 pinch asafoetida (hing)
- 2 tbsp cashewnuts
- 1/2 cup grated carrots
- 2 tsp kasuri methi (dried fenugreek leaves)
- 1/2 tsp red chilli powder (if you are making this for kids. Add more if you want)
- Salt to taste
Heat oil in a kadhai. Add the mustard seeds and once they crackle, add the cashewnuts and asafoetida. Allow the cashews to become a little brown.
Now add the sooji rawa and roast well till it turns slightly brown. This takes about five minutes. Remove the above mixture into a bowl. Add the curd to the rawa. Put three to four tablespoonfuls of water in the kadhai and pour the water in the mixture (the water becomes slightly warm this way and the idlis become lusciously soft)
Cover and keep aside for 30 minutes.
Now add the carrots, methi, salt, and red chilli powder and mix well.
Pour water in a steamer and bring it to a boil. Grease the idli moulds well with a little oil and keep them aside.
Finally, at the last minute, add the eno fruit salt and soda bicarb. Mix only in one direction and do not overmix. A few large sweeping strokes should be enough. Spoon out the batter into the idli moulds.
Place the idli moulds in the steamer. Cover and steam for 10 to 12 minutes. Allow the idlis to cool a little and remove and serve them with tomato onion chutney. (Recipe follows)