How to Make Suji Idlis:
- Roast the Suji:
- Heat a pan on medium heat, add the suji (semolina), and dry roast it for 2-3 minutes until it’s light golden and aromatic. Stir continuously to avoid burning. Set aside to cool.
- Prepare the Batter:
- In a mixing bowl, add the roasted suji, yogurt, and salt. Mix well.
- Gradually add water to form a smooth, thick batter. The batter should have a pourable consistency (not too thick or too runny).
- Cover the batter and let it rest for about 15-20 minutes. This helps the suji absorb the yogurt and water, making the idlis soft.
- Tempering (Optional but adds flavor):
- Heat ghee in a small pan. Add mustard seeds and let them splutter. Add chopped green chilies, grated ginger, and cashews or peanuts (if using). Fry for a minute and then pour this tempering over the batter. Stir to combine.
- Add Baking Soda:
- Just before steaming, add baking soda to the batter and mix well. The baking soda will make the idlis fluffier.
- Grease the Idli Molds:
- Grease the idli molds with a little oil or ghee to prevent sticking.
- Steam the Idlis:
- Pour the batter into the idli molds, filling each mold about 3/4 full.
- Steam the idlis in a steamer or pressure cooker (without the weight/whistle) for 10-12 minutes. Check with a toothpick; if it comes out clean, the idlis are ready.
How to Make Sambar:
-
Cook Dal:
Pressure cook toor dal with turmeric until soft and mushy. Mash and set aside. -
Boil Veggies:
In a pan, boil onions, tomatoes, green chilies in water until soft. Add sambar powder, tamarind, and salt. -
Add Dal:
Mix in the mashed dal and simmer for 5–10 minutes. Adjust water as needed. -
Temper:
Heat oil/ghee, add mustard seeds, red chilies, curry leaves, hing. Let splutter. Pour over hot sambar.
Serve Hot With:
- Steaming Suji idlis
- Coconut chutney or tomato chutney on the side
