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Semolina idli
Category : Semolina, South indian, Easy cooking
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Heat 30ml/1 tbsp of ghee and fry the semolina until golden.
- Stir in the ginger, chilies, coriander, yoghurt and salt and add just enough water to mix to a batter of thick, pouring consistency.
- Heat 15ml/1 tbsp of ghee and fry the nuts until golden.
- Add the batter.
- Heat the remaining ghee and fry the mustard and cumin seeds and curry leaves until the seeds start crackling.
- Without stirring the batter, pour it into greased idli moulds or egg poaching cups and steam over boiling water for about 20 minutes until soft and fluffy. Serve hot with coconut chutney.
Ingredients:
45ml/3 tbsp ghee
100g/4 oz semolina
2.5cm/1 in ginger root, grated
2 - green chillies, finely chopped
30ml/2 tbsp - chopped fresh coriander (cilantro)
120ml/4 fl oz - natural (plain) yoghurt
salt
30ml/2 tbsp - cashew nuts, chopped
5ml/1 tsp - mustard seeds
5ml/1 tsp - cumin seeds
2-3 - curry leaves, chopped
45ml/3 tbsp ghee
100g/4 oz semolina
2.5cm/1 in ginger root, grated
2 - green chillies, finely chopped
30ml/2 tbsp - chopped fresh coriander (cilantro)
120ml/4 fl oz - natural (plain) yoghurt
salt
30ml/2 tbsp - cashew nuts, chopped
5ml/1 tsp - mustard seeds
5ml/1 tsp - cumin seeds
2-3 - curry leaves, chopped
RECIPES BY SHILPA TERRENCE
