Instant Suji Idli

Today I will be sharing instant suji idli recipe with you, which does not need any soaking or fermentation. So if you do not have much time and feel like having hot idli’s with sambar, these are a perfect pick. I love to have these for my breakfast and evening snacks.

Ingredients

  • 1 cup (170g) semolina/suji/rawa
  • ½ cup (120g) curd/dahi
  • ¾ cup water (approximately)
  • ¼ cup grated carrot
  • 2 tablespoons fresh coriander (finely chopped)
  • ½ teaspoon baking soda
  • 1 teaspoon salt
For tempering
  • 2 tablespoons oil
  • 1 tablespoon roasted chana dal
  • 1 tablespoon urad dal
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon ginger (finely chopped)
  • 10-12 curry leaves
  • 1 pinch hing/asafetida

Note– Please read recipe notes in the end.

Main Equipments Used

Steps In Making

  1. In a bowl add semolina, curd and water and mix till well combined. Now let it rest for 10-15 minutes.
  2. To prepare the tempering, place a pan over medium flame and add oil. Once it turns hot add mustard seed, cumin seed, roasted chanal dal, urad dal, curry leaves and ginger. After a minute, add the curry leaves and. asafetida Now roast for a minute or unit the dal turns light golden in colour. Switch off the flame and let it cool down.
  3. After 15 minutes, check the idli batter and add few tablespoons of water if it has become thick.
  4. Now add the grated carrots, coriander leaves, prepared tempering and salt and mix well. Lastly add the baking soda and mix till everything is well combined.
  5. 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.
  6. Now grease the idli plate with oil and pour the batter in it.
  7. Place the idli plate in the steamer, cover it with a lid and steam the suji idli’s for 10-11 minutes.
  8. 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.
  9. Let the suji idli’s rest in the idli plate for 2 minutes before scooping them out, else they might break.
  10. Serve the suji idli’s with chutney or sambar.

Recipe Notes

  • 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.
  • Can add any veggies of your choice. Boiled peas also tastes great in these suji idlis’s.

Step By Step In Pictures

1. In a bowl add semolina and curd and mix well.

2. Now add little water at a time and mix well.

3. Let it rest for 10-15 minutes.

4. To prepare the tempering, place a pan over medium flame and add oil.

5. Once it turns hot add mustard seed, cumin seed, roasted chanal dal, urad dal, curry leaves and ginger.

6. Roast them for a minute.

7. Add the curry leaves and asafetida and roast for a minute or unit the dal turns light golden in colour.

8. Switch off the flame and let it cool down.

9. After 15 minutes, check the idli batter and add few tablespoons of water if it has become thick. Now add the grated carrots, coriander leaves, prepared tempering and salt and mix well.

10. Add few tablespoons of water if needed.

11. Lastly add the baking soda and mix well.

12. The suji idli batter is ready.

13. Now grease the idli plate with oil.

14. 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.

15. Place the idli plate in the steamer and pour the batter in it.

16. Similarly fill all the cavities.

17. Cover it with a lid and steam the suji idli’s for 10-11 minutes.

18. 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.

19. Serve the suji idli’s with chutney or sambar.

Instant Suji Idli

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