I quite honestly was not planning on writing a post on this one. Today was the beginning of a long weekend and I woke up craving filter coffee. For the uninitiated, the filter coffee process is a near sacred ritual in many south indian households including the one in which I grew up. This drip mechanism in which hot water percolates through fresh ground coffee is quite aromatic and then coupled with hot steaming milk and a pinch of raw cane sugar- Nirvana in a cup !
Well cravings not withstanding, I think my inner south indian also felt like having hot Idli’s.. And of course no Idli batter at home. ( cause someone was a headless chicken the entire week and so did not get to do the required prep work)
Well this quick mix will satisfy that and the best part is the super soft Idli’s that it yields. Perfect results with minimal efforts. Now only if my daily routine would mimic this..Tsk!Tsk!
Steaming hot Idli’s with a hot cup of filter coffee and I yearn for the sounds of the yesteryears.. Amma and Amma ( M.S Subbalakshmi)
A super easy and quick method to make Sooji / Rava/ Semolina Idlis . Serve it with the accompaniment of your choice from chutneys to potato palya.
Prep time : 10 – 15 minutes Steaming /cooking time : 10 minutes Yields : 16 steamed cakes Serves : 4-6
- Sooji/ Rava/ Semolina ( medium )- 1.5 cups
- Channa dal : 1 tsp.
- Split Urad Dal : 1 tsp.
- Hing: A big pinch
- Mustard seeds : 1 tsp.
- Jeera : 1/4 tsp. ( optional)
- Salt : 1 tsp + adjusted to taste
- Green Chili : 1 (finely chopped)
- Fresh Ginger : 1/2 inch ( finely chopped)
- Curry leaves : 6-8 (finely chopped)
- Cilantro : 1/8 cup ( finely chopped)
- Cashewnut quarters/ halves : 16
- Oil : 1/2 Tbsp. + 1/2 Tbsp.
- Plain Yoghurt : 3/4 cup
- Water : 3/4 cup
- Lemon juice : 1 Tbsp.
Required before steaming:
- Eno : 1 tsp. + 1 Tbsp. of water
- In a big skillet, add in one tbsp. of oil and add the cashew nuts and fry it and remove it when golden brown.
- In the same skillet , add in the hing, mustard seeds, channa dal and urad dal. Fry it for a minute or two.
- Subsequently add in the green chilies, ginger, chopped curry leaves. Fry it well too.By now the channa dal and urad dal would have attained a nice golden brown hue .
- Add in the 1.5 cups of rava and fry it too . Take care to not let it brown. Just a couple of minutes would do.
- Remove the mix in a wide bowl.
- Add in the salt and whisk it to ensure it is distributed well.Cool it for about 5 minutes or so.
- Meanwhile grease the idli molds , place the cashew pieces in it and get the water steaming in the pressure cooker of your choice.
- Add in the beaten yogurt + water + lemon juice and mix it well to the cooled Rava mix.
- The mix would be a little watery initially, but would absorb the liquid in a couple of minutes as the dry sooji rehydrates itself.
- Just before steaming, add in 1 tsp. Eno and add in the tbsp. of water on it. You should see instant frothing which indicates Eno is active. Stir it in for well. Do not over mix it as you will kill the activity of the leavening agent.
- Distribute the wet batter into the 16 greased molds. Top with chopped cilantro.
- Steam in for about 7-9 minutes. Turn off the flame and let it remain in the steamer for a minute.
- Hot steaming and super fluffy Idli’s ready in a jiffy.
- Serve it with tomato chutney, idli chutney powder or potato palya.
- The batter mix should not be too thick or dry . You will have rock hard Idli’s then. Your batter should be wet and of a thick cake batter consistency.
- Check to make sure the mix is to the right consistency and mixed well before adding the Eno salt. Once added, just whisk it for 30 secs. to ensure even distribution and pour it into the molds.
- You can add grated carrot or cooked peas as an variation. In fact this is such a blank slate, you can top it with almost any veggie of your choice or make it a stuffed one.
- if your Eno salt is not active, then you will not have soft and fluffy Idli’s.