Suji Idli Recipe

Suji Idli Recipe
Photo Credit:
The traditional South Indian breakfast of idli can be lent a twist using semolina rather than the staple rice batter. Season your semolina batter with some mustard, split black lentils, cashew nuts and curry leaves, and yummy suji idli is ready to eat.
Suji Idli Recipe
Preparation Time 5 Minutes
Cooking Time 5-7 Minutes
Difficulty Easy
Rating 7.1 / 10 (7 votes)
Recipe Type Veg.
Serves 12
Calories Per Serving 66
  • For the batter:
  • 1 cup Sooji (semolina)
  • 1/4 cup Curd
  • 1 cup Water
  • 1 tbsp Coriander Leaves (chopped)
  • Salt to taste
    For the tempering:
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • A pinch Asafetida
  • 1 tsp Urad Dal (split black lentils)
  • 1 tbsp Broken Cashew nuts
  • 4 to 6 Curry Leaves
  • 2 Green Chilies (chopped)
  • 1-1/2 tsp Oil
How to make Suji Idli:
  • Combine all ingredients of the batter together in a bowl and leave aside for 10 minutes.
  • Now heat oil in a pan and add oil in it.
  • Add in mustard seeds, cumin seeds, allow spluttering.
  • Add dal, asafetida, cashew nuts, curry leaves, green chilies, fry a little and then add the sooji.
  • Fry stirring continuously till it gives off a distinct smell. Put off the flame and allow cooling.
  • Grease the idli moulds using little oil.
  • Add the tempering to the batter and mix well.
  • Pour 2 tablespoons of batter into each greased cavity of the idli moulds and steam for 5-7 minutes.
  • Repeat with the remaining batter to make more idlis.
Serve hot with coconut chutney and sambhar.