Quick and easy to make soft and fluffy suji idlis which does not require any soaking and grinding.
- 1 cup (170g) semolina/suji/rawa
- 1 cup (240g) curd/dahi
- water as required
- ½ teaspoon baking soda
- salt to taste
Steps In Making
- In a bowl add semolina, curd and water and mix till well combined. Now let it rest for 10 minutes.
- Once done check the idli batter and add few tablespoons of water if it has become thick. The batter should have a medium consistency, not very thick nor thin.
- Lastly add salt and baking soda and mix till well combined.
- To steam the idli’s take a idli stand and fill it 1/3 with water, the bottom of the idli plate shouldn’t touch the water.
- Now grease the idli plate with oil and pour the prepared idli batter in it.
- Place the idli plate in the steamer, cover it with a lid and steam the suji idli’s for 10-11 minutes.
- To check if the idli’s are perfectly cooked, put some water on the tip of your finger and touch the idli. If the batter doesn’t stick, it means the idlis are ready.
- Let the suji idli’s rest in the idli plate for 2 minutes before scooping them out, else they might break.
- Serve hot with sambhar and chutney.
- Never over cook the idli’s else they will become hard.
- Grease the idli plate with oil, else the idli will stick and wont come out easily.
- You can replace baking soda with fruit salt/eno