Quick & Easy Kerala Irda (Steamed Semolina Cakes)
1 hour
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About Quick & Easy Kerala Irda (Steamed Semolina Cakes)
Experience the vibrant flavors of Kerala with these incredibly easy and quick semolina Irda, a delightful twist on traditional rice cakes. Imagine fluffy, gently tangy cakes, perfect for a busy morning or a comforting afternoon treat.This simplified recipe swaps rice for semolina (suji), creating a lighter, healthier version that's ready in a flash. Enjoy them warm with a vibrant green chutney for an explosion of authentic Kerala taste.Craving a taste of South India without the fuss? This Irda recipe is your shortcut to deliciousness!
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Recipe Time & More
Prep35 minutes
Cook25 minutes
Total1 hour
Ingredients
For the Irda
- 2 cup Semolina suji
- 1 cup Yogurt curd
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 1/2 tsp Salt or to taste
- 2 Tbsp Cashews
- 2 Tbsp Raisins kishmish
- 1 Tbsp Oil for the tadka
- 1/2 tsp Asafoetida for the tadka, hing
- 7-8 Curry Leaves for the tadka
- 2 tsp Peanuts for the tadka (optional)
For the Green Chutney
- 1 cup Coriander cilantro
- 2 Chillies green
- 1/2 cup Onion
- 1 pinch Rock Salt
- 1/2 cup Yogurt curd
- 1/2 Lemon Juice
- 1/2 tsp Cumin for the tadka, jeera
- 1/2 tsp Mustard Seeds for the tadka
- 1/2 tsp Oil for the tadka
- Pinch Asafoetida for the tadka, hing
- A few Curry Leaves for the tadka
For Garnish
- Coriander as needed, cilantro
- Chillies as needed, green, sliced
- Cherry Tomatoes as needed, halved
Instructions
- In a large bowl, combine the semolina and yogurt. Mix well.
- Cover the bowl and let the mixture rest for 30 minutes. This allows the semolina to absorb the yogurt and soften, resulting in a lighter texture.
- Heat the oil in a small pan over medium heat.
- Add the asafoetida, peanuts (if using), and curry leaves. Sauté for a few seconds until fragrant.
- Add half of the tadka to the semolina mixture. Reserve the remaining tadka for garnish.
- Add the baking powder, baking soda, and salt to the batter. Mix gently until just combined. Do not overmix.
- Pour the batter into a greased steamer or idli mold. Steam for 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the Irda is steaming, prepare the chutney. Combine the coriander, green chilies, onion, rock salt, yogurt, and lemon juice in a blender or food processor.
- Blend until smooth. Adjust seasonings as needed.
- Heat the oil for the chutney tadka in a small pan. Add the cumin seeds, mustard seeds, asafoetida, and curry leaves. Sauté until the mustard seeds splutter.
- Pour the tadka over the chutney and stir to combine.
- Once the Irda is cooked, let it cool slightly before cutting into desired shapes.
- Garnish with the reserved tadka, cherry tomato halves, sliced green chilies, and coriander leaves.
- Serve the Irda warm with the green chutney.
Recipe Notes
Good To Know
- You can add grated coconut to the batter.
- This dish is delicious served with green chutney.
- For a more authentic Kerala touch, sprinkle a few cumin seeds and chopped green chilies into the batter for an extra hit of aroma and subtle heat.
- If you prefer a crisper crust, pour a teaspoon of ghee or coconut oil into each mold before adding the batter and let the cakes cook undisturbed until golden on the edges.
- To make this recipe vegan, substitute the yogurt with a thick, unsweetened plant-based yogurt and add a splash of lemon juice for tanginess.
Expert Tips
- Soaking the rice for at least 30 minutes before grinding will result in a smoother batter and lighter, fluffier Irda.
- Don't overfill the molds, as the batter will rise slightly during steaming. Fill them about ¾ full.
Storage Instructions
- Store leftover Irda in an airtight container.
- To reheat, steam for a few minutes or briefly microwave with a damp paper towel to restore their soft texture.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 47gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 593mgFiber: 3gSugar: 4g
Chandu Pugalia
Articles: 23
3 Comments
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Such a lovely dish! Thanks for sharing.
This looks perfect! Thanks for posting.
Looks so yummy! Excited to make it.