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Writer's pictureKitchen Infusion

Semolina Idlis (Steamed cakes)

This is my mum's semolina idli recipe. It brings back a lot of memories every time mum makes it. This recipe utilises semolina. Semolina is a flour made from ground durum wheat. It’s rich in protein, fiber, and B vitamins and may support weight loss, heart health, and digestion.



These idlis are easy and healthy. The recipe uses Eno, which is an antacid powder and readily available in pharmacies and some supermarkets. Adding Eno gives the idlis their light texture. The mixture is steamed. If you do not have a proper idli steamer, simply add the mixture to small bowls or ramekins and place them in the steamer.


These idlis are served with fresh coconut and mint chutney. Traditionally, fresh coconut was grated and lightly roasted on a hot plate over wood-fired stoves and then minced with fresh mint, green chillies, and garlic. An amazing accompaniment! (Link to this chutney recipe will be added below).


Idlis are generally served as a light breakfast or snack. Make these healthy delicious idlis next time you feel inspired and enjoy!



Ingredients:

2 cups semolina

3/4 cup plain flour

2 tbsp baking powder

1 tbsp Eno

1 cup plain yoghurt

1/4 - 1/2 cup water

a pinch of salt

1 tbsp mustard seeds

1 stalk curry leaves - chopped finely

green chillies to taste - chopped finely

1 tsp oil


Instructions:

1. Grease an idli steamer with some oil. Alternatively, you can use small bowls or ramekins instead.

2. In a small frying pan, heat 1 tsp of oil. On a low to medium heat, fry mustard seeds, chillies, and curry leaves for 2 minutes or until fragrant. Set aside.

3. In a mixing bowl, add semolina, flour, and baking powder. Mix well.

4. Add yoghurt and 1/4 cup water and mix well. Add more water if required, to make a soft, thick bather.

5. Add Eno and mix well.

6. Add the fried mixture and mix well.

7. Let the batter stand at room temperature for 5 to 10 minutes.

8. Transfer equal quantities of the batter to the idli steamer or the bowls and steam for approximately 20 minutes. You can test to see if these are cooked by taking one out of its mould. The idli should not be sticky on the underside. If it is still sticky, steam for further 5 - 10 minutes to cook through.

9. Serve with fresh coconut and mint chutney. Enjoy!





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