Rava flour/ Sooji - 1 1/2 cup
Yogurt - 1cup
Onions - 1/4 small piece
Green Chillis - 3 ,finely chopped
Ginger - small piece,finely chopped
Tomatoes - 1/2
Capsicum - 1/2
Carrot - 1 small (finely chopped)
Coriander - few leaves
Salt to taste
Mustard seeds - 1tsp
Jeera - 1tsp
Chana Dal - 1tsp
Urad dal - 1tsp
Red chilli - 2
Few Curry leaves
- In a pan heat oil and to it add the tempering and and when they are fried add the sooji to it and fry till the sooji turns light brown colour and keep it aside.
- In the same pan add some more oil, add onions, carrots, capsicum and then tomatoes and saute it for just 5mins and mix it in the sooji.
- Now in a separate bowl of yogurt add the chopped chillis, ginger, coriander, salt and mix well and keep it aside.
- Add this to the sooji and mix it well and by adding little water at a time go on mixing the whole sooji till it is like the idly batter. (not too thick and not too thin)
- Keep this aside for 30mins-1hr.
- Now to this add the eno salt just before you want to prep idly and mix well (you can observe bubbles coming as soon as you add eno salt)
- Take the idly cooker (can be any material either non stick or steel goes with it) and spray oil on each mould and pour the batter in each mould.
- Steam cook it tell they are soft.
- Serve it hot with chutney and sambar.
Tips for cooking idly:-
>You can check whether the idly is done or not by inserting a spoon into the idly. The spoon should come out clean if the idlis are done.
>If you feel that the batter is more then you can preserve it for the next day but should not use eno salt in it. Have to add it just before you want to prepare idly.
>If you don't have the idly cooker then you can just steam cook it in some pan by keeping a weight on it.