Ingredients:
Semolina/ Sooji/ Mumbai Rava – 1 cup
Yogurt/ Curd/ Perugu- 2 cups
Green chillies – 1 sliced
Onion chopped – 1 cup
Carrot grated – 1/2 cup
Coriander chopped – 1/2 cup
Baking soda – One pinch
Salt – As per taste
For Tempering:
Mustard seeds/ Avvalu – 1/4 tea spoon
Cumin seeds/ Jeera – 1/2 tea spoon
Urad dal/ Minapappu – 1/4 tea spoon
Bengal gram/ Senagapappu – 1/4 tea spoon
Curry leaves – 4 to 5
Oil – 2 sauce ladle
Procedure:
- Take a frying pan add two sauce ladle oil with medium heat
- Add tempering and saute well
- Now add onion chopped saute until the color changes to golden brown
- Add Semolina/ Sooji/ Mumbai Rava stir it for 2 to 3 minutes in the same pan. Switch off burner
- Next add grated carrot, coriander chopped and mix it well
- Take out Semolina to a bowl
- Add baking soda, salt and required amount of curd the batter should medium thick consistency
*** Don’t add water to the idly batter if required add some more curd to the batter to make proper consistency. It’s important because if you add water to the batter idly won’t come in perfect shape***
- Add one and half cup of water in idly cooker
- Keep idly batter in idly stand and steam for 10 to 12 minutes
- Serve it with fresh coriander coconut chutney Coriander Coconut Chutney / Kothimeera Kobbari Chutney
Tip: Serve idly when it is hot
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