Sooji-Semolina Idli

IMAGERY : 

INGREDIENTS:

Sooji/Rava                            -  1 1/2 cup
Semolina                               -  1 1/2 cup
Coriander leaves                   -  few, finely chopped
Mustard                                 -  1/2 tsp
Green chili                            -  as per taste, I have used 1 long chili
Ground nuts                          -  few
Chana dal                              - 1/2 tsp
Urad dal                                -  1/2 tsp
Cashew nuts                          -  1 per idli
Oil                                         - for greasing the plates and 1 tsp for roasting semolina,
                                                 1 sp for tempering
Salt                                        - As required
Turmeric powder                  -  1/2 tsp
Curd                                      -  1 cup
Water                                    - for adjusting the batter

PREPARATION:

• Dry roast sooji in a wok until you get the aroma. Do not roast till brown. Keep it aside once roasted.

• In the same wok, add a tsp of oil and add semolina/Semiya and roast. Wait for the aroma to rise and add the roasted semolina to the sooji.
• Add chopped coriander leaves.

• Now, heat a sp of oil in the wok and add mustard seeds. When it sputters add urad dal, chana dal, ground nuts and green chili. Roast a little and then add turmeric powder.

• Once roasted, add these to the sooji semolina mixture and mix well.
• Add required salt followed by a cup of curd. Mix well without lumps.
• Add water as per requirement and leave the batter for at least 2 hours. Batter must be thick as regular idli batter. 
• Grease the idli plates with oil and then keep a cashew at the center. Now pour the batter and steam cook the idlies.

Sooji Semolina Idlies ready to serve :-) Tastes well with Kadhamba Chutney / Tomato chutney.