I’m also sharing a secret tip for this recipe that makes them super easy to prepare and takes them to the next level -don’t miss it!
Here’s the full recipe so you can try them out!
Ingredients:
2 tbsp oil or ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp urad dal (split black gram)
1 tbsp chana dal (split chickpeas)
1/2 tsp turmeric powder
1 cup corse semolina (sooji)
1/2 cup shredded carrots
2 tbsp chopped cilantro (coriander leaves)
2 tbsp finely chopped curry leaves
1 tbsp chopped green chili
1 tsp fruit salt (Eno)
1/2 cup yogurt
Salt to taste
Instructions:
Heat oil or ghee in a pan over medium heat.
Add mustard seeds and cumin seeds. Once they start spluttering, add urad dal and chana dal. Sauté for 1-2 minutes until golden.
Add the shredded carrots and cook for 2 minutes, then add the chopped cilantro, curry leaves, and green chilies. Stir and cook for another 1-2 minutes.
Add the semolina (sooji) to the pan and stir continuously for 3-5 minutes until it’s well mixed and slightly roasted. Transfer the mixture into a bowl. Add fruit salt (Eno), yogurt, and salt to taste. Mix well to combine everything. Grease the idli molds and spoon the mixture into them. Steam for 8-10 minutes, or until a toothpick inserted into the idlis comes out clean. Serve hot with your favorite chutney and enjoy!