Suji Idli Recipe

Ingredients -

For Frying & Roasting

• 2 tablespoons Ghee (clarified butter)
• 14 halved cashews
• ½ teaspoon mustard Seeds
• 1 teaspoon chana dal 
• ½ teaspoon cumin seeds
• 10 curry leaves – chopped
• 1 pinch hing – optional
• 1 teaspoon finely chopped Ginger
• 1 Green chilli – finely chopped

For Batter

• 2 tablespoons finely grated carrots – optional
• 2 tablespoons chopped coriander leaves (cilantro)
• ½ teaspoon Salt or add as required
• 1 cup Laxmi Bhog Suji 
• ½ cup Curd (yogurt)
• ½ to ¾ cup Water or add as required
• 1 teaspoon eno or 2 to 3 pinches of Baking Soda

 

Cooking Directions -

Frying & Roasting

1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add the halved cashews. Stirring often fry the cashews till golden. Remove fried cashews with a slotted spoon draining the ghee and keep aside.
2. To the same pan add mustard seeds and let them begin to splutter. Keep the heat to low or medium-low
3. When the mustard seeds begin to splutter add the chana dal. Stirring often fry chana dal till they look golden and crunchy. Then add the cumin seeds and fry for 4 to 5 seconds.
4. Now add the chopped curry leaves, hing, finely chopped ginger and green chillies. Mix well and fry for 10 seconds. Keep the heat to a low.
5. Next add Laxmi Bhog Suji.
6. Mix well and stirring often roast the Laxmi Bhog Suji till they become aromatic, change color a bit (but should not get browned or golden) and the grains look separate. Roasting Laxmi Bhog Suji will takes about 5 to 7 minutes depending on the thickness and heaviness of the pan, and the flame intensity. Once the Laxmi Bhog Suji is well roasted, keep the pan aside. Let the Laxmi Bhog Suji become cool.

Making Batter

1. To the roasted Laxmi Bhog Suji, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required.
2. Next add curd (yogurt) and water as required. If the curd is liquid and has whey in it, then add ½ cup water. If the curd is very thick, then add ¾ cup water. Basically you need to get a medium consistency batter.
3. Mix very well and let the batter rest covered for 20 minutes. The Laxmi Bhog Suji idli batter is neither thick nor thin in consistency and has a medium consistency.
4. Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds. Also heat 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
5. After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency. Suji absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, then you may not need to any water at this step.
6. Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. Quickly mix very well.

Steaming

1. Pour the batter in the idli moulds. Place them in the pot with the hot water. Cover with a lid and steam Laxmi Bhog Suji idli for 10 to 12 minutes.
2. To check the doneness, a toothpick or wooden skewer inserted in the  idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the idli.
3. Serve the steaming hot idli with sambar and your favorite coconut chutney.