Ingredients:

• 1/2 cup – semolina
• 1/4 cup – Curd
• 1/2 tsp – Eno fruit salt
• 1/4 tsp – Lemon juice
• 1/2 tsp – Ginger
• 2 – Green chillies (chopped very fine or paste)
• 1/2 tbsp – curry and Coriander leaves (chopped very fine)
• 1/4 cup – water (adjust to reach consistency)
• Salt as needed
• To temper:
• 1/2 tsp – mustard
• 1/2 tsp – Urad Dal
• 1/2 tsp – Channa dal
• 1/2 tbsp – cashews
• 1/2 tbsp – oil and Ghee
• To garnish:
• 1/2 tbsp – carrot, grated
• 1/2 tbsp – Coconut gratings

Method:

1. Heat the ghee and oil in a pan, splutter mustard and add the rest of the ingredients under the to temper table.
2. Add the finely chopped ginger and chillies.
3. Add the sooji with curry leaves and coriander leaves to it and fry on a low flame.
4. After two mins, transfer to a bowl, cool down and add the curd, enough water, lemon juice, salt and mix well.
5. Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.
6. At this time add the eno salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix the batter, small bubbles appear, which make the batter frothy)
7. Immediately, pour into the idly moulds and steam for 5-7 minutes.
8. Garnish if desired and serve with coconut chutney or tomato chutney.