Semolina and Yogurt Podi Idli

Name: Semolina and Yogurt Podi Idli
Ingredients: 1 cup semolina (about 160 grams); 3/4 cup plain yogurt (about 180 grams); 1 teaspoon salt; 1 packet Eno fruit salt; 3/4 cup water, or as needed (about 180 ml); 2 tablespoons ghee; 1 teaspoon black mustard seeds; 2 green chilies, sliced lengthwise; 8-10 fresh curry leaves; 4-5 tablespoons podi masala

Parul Manish Jain @treatsgallery_

Raipur

South Indian food has become popular all over the world, and dishes like idli and dosa are now easy to find almost anywhere. These days, there are many variations of idli, and podi idli—idli fried with podi masala—is one of the most popular. Today, I’ve made this version using semolina and yogurt idli.

Parul Manish Jain @treatsgallery_

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Ingredients

1 cupsemolina (about 160 grams)
3/4 cupplain yogurt (about 180 grams)
1 teaspoonsalt
1 packetEno fruit salt
3/4 cupwater, or as needed (about 180 ml)
2 tablespoonsghee
1 teaspoonblack mustard seeds
2green chilies, sliced lengthwise
8-10fresh curry leaves
4-5 tablespoonspodi masala

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Steps

1

Combine the semolina and yogurt in a bowl. Add a little water and mix well. Cover and let it rest for 15 minutes. Meanwhile, add water to a steamer and bring it to a boil. Grease a mini idli mold.
2

Add salt to the semolina mixture and mix. Add more water as needed to make an idli batter. Stir in the Eno fruit salt and mix gently. Pour the batter into the greased idli molds. Place the molds in the steamer and steam for 15-20 minutes. Remove and let cool, then unmold the idlis.
3

Heat ghee in a skillet. Add mustard seeds, green chilies, and curry leaves, and let them splutter. Add the idlis and sprinkle with podi masala. Gently toss to coat. Serve the hot podi idlis with coconut chutney and sambar.
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