Tuesday, 29 April 2014


Prep. Time : 15 min
Cooking Time : 15 min


Semolina- 2 cup
Yoghurt- 1 cup
Sliced  red tomato -10-12 slices
Eno fruit salt- 1 tbsp
Salt- to taste
Cashew nuts- 10 to12 nugs
Oil- 1 tbsp
Water- 1/2 cup
Coriander leaves -100 gms

Mix semolina and yoghurt in a large vessel and keep for 15 minutes. Now add salt and water as requried, mix it gently and make a batter (neither too runny  nor to thick) . Mix it well. And now add eno fruit salt just before making idlies and again mix it well.
                              Heat the pan and fry the cashew nuts. Grease the idli plate and put the 2 cashew nuts ,small coriander leaves and one piece of sliced tomato .Pour the batter in idli plate and steam for 10 to 15 minutes. Enjoy  hot with coconut chutney.
                              For coconut chutney, you need 100 gms of fresh coconut, 100 gms roasted chana dal, green chillie 5-6 nug, lemon juice 1 tsp and salt to taste. Blend all ingredients to a smooth consistency. Now temper the chutney with mustard seeds and serve with idlies.