Semolina Idli
Soft, fluffy steamed semolina cakes with a tempering of mustard seeds, curry leaves, and chana dal, served with coconut chutney, sambar, and tomato chutney.
- Total time
- 30 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
10 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat oil in a pan; add mustard seeds, curry leaves, and chana dal; sauté until fragrant.
Step 2
Add semolina and roast on low heat for 3-4 minutes until lightly golden; let cool.
Step 3
Mix yogurt and water into the cooled semolina; add salt and baking soda; stir to a thick batter.
Step 4
Rest the batter for 15 minutes; it should be thick but pourable.
Step 5
Pour batter into greased idli molds and steam for 10-12 minutes until a toothpick comes out clean.
Step 6
Let cool slightly, then unmold and serve with coconut chutney, sambar, and tomato chutney.
Tools you’ll need
- idli steamer or pot with steamer basket
- idli molds
- mixing bowl
- frying pan
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
