1 cup semolina
3/4 cup yogurt
1 teaspoon ginger paste
1/2 teaspoon salt
1 cup water
1/4 cup grated carrots
1 small onion finely chopped
2 to 3 green chilies finely chopped
handful cilantro finely chopped
1 teaspoon Eno
In a bowl, combine semolina, yogurt and water. mix all together and set aside for about 10 minutes. Add grated carrots, onions, chilies, cilantro, ginger and salt. Mix all together, add Eno whisk until light and fluffy. Pour the batter into the greased idli mold, place the mold in the preheated steamer. Cook for 15 minutes and turn the heat off. Let cool for 2 to 3 minutes, demold the idli and place in the serving plate.
FOR TEMPARING
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon asafoetida
1 green chili finely chopped
few curry leaves
In a small pan, heat the oil. Once heated, add mustard seeds, chilies, asafoetida and curry leaves. As soon as it starts to crackle, pour the tempering over the idli and serve with coconut chutney.
jikoni 