Yield / Serves
1 Cup suji 1/2 tsp mustard seeds 1 tsp split black lentils (urad dal) 4-6 curry leaves 1 finely chopped green chilies 1 tsp ginger paste 1 tbsp finely chopped coriander leaves Salt to taste 3/4 tsp fruit salt (unflavoured)
1/4 Cup curd
2 tsp beetroot crush
1 tsp oil
Slightly roast suji in a pan and leave for 5 minutes for cool. Add curd and salt and mix well and make the batter with 1 cup water.
Batter consistency is medium. Keep aside for 10 minutes.
Heat the oil in a small non-stick pan, add mustard seeds, split black lentils, green chilies, curry leaves, and ginger paste and saute on medium flame for one minute. Add this tempering in the prepared semolina batter and mix well.
Now add chopped coriander leaves and beetroot crush. Just before steaming, add fruit salt and mix gently. Pour 2 tbsp of the batter into each greased idli mold and steam in a steamer for 8 - 10 minutes.
Cool slightly, demould and serve with sambhar and chutney.
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