Ingredients:

• 500 gms – semolina
• 250 gms – beaten curds
• 3 tbsp – gram dal
• 4 tbsp – oil
• 2 tsp – Mustard Seeds
• 8 to 10 Green chillies (chopped)
• 1 tsp – cooking soda
• oil for greasing the idli moulds
• a few Curry leaves
• salt to taste

Method:

1. Soak the gram dal in 1 cup of water and drain.
2. Mix the curd with about half cup of water.
3. Lightly roast the semolina in a heavy bottomed vessel on a low flame stirring continuously. Cool.
4. Heat the oil in a pan and add the mustard seeds.
5. When they begin to splutter add the chopped green chilies, curry leaves and gram dal.
6. Fry for 5 minutes. Cool completely.
7. Add this mixture to the roasted semolina.
8. Blend with the beaten curd and mix well to make a slightly thick batter.
9. Leave this to ferment for about 6 to 7 hours.
10. An hour before steaming the idlis, add the cooking soda.
11. Add salt when just about to make the idlis.
12. Serve with coconut chutney.
13. To Steam the Idlis:
14. Grease the idli moulds well with oil.
15. Put a ladle full of batter into each mould.
16. Heat about 1 to 1 ½ glasses of water in a big vessel.
17. When the water starts to boil, put the idlis to steam.
18. They should be one in about 10 minutes.
19. Insert a knife to check whether done.
20. If the knife comes out clean, the idlis are ready.

Recipe courtesy of Saroj Kering