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Recipes >> Appetizer, Side Dish Recipes > Sooji Idli

Sooji Idli

Sooji Idli
Prep Time
30 Mins
Cook Time

30 Mins
Serves

As Desired
Heat half the ghee in a frying-pan and fry the semolina and vermicelli lightly without letting it change color. Keep aside and cool.
Viewed: 16195
Source:  KhanaPakana.com
7 Ratings
2 out of 5 stars
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Ingredients

  • Semolina 1 lb
  • Fine vermicelli 8 oz
  • Ghee 6 tbsp
  • Curd 3/4 pint
  • Ginger piece 1 1/4 inch
  • Green chilies 4
  • Asafoetida (soak in little water) a pinch
  • Mustard seeds 1 tbsp
  • Gram dhal 1 tbsp
  • Cashew nuts 10
  • Dry red chilies 2
  • Sprig curry leaves 1
  • Salt to taste

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Cooking Directions

  1. Heat half the ghee in a frying-pan and fry the semolina and vermicelli lightly without letting it change color.

  2. Keep aside and cool.

  3. Heat remaining ghee in a saucepan and fry mustard, dhal, chilies, chopped cashew nuts and curry leaves.

  4. Chop ginger and green chilies.

  5. Mix fried semolina and vermicelli into the curd. Add fried spices, ginger and chilies, asafetida water and salt and mix well.

  6. Let stand for ½ hour.

  7. Add enough water to the mixture to make a thick batter consistency and pour into greased katoris or heat-resistant ramekin dishes.

  8. Cover and steam for 15 minutes.

  9. Test with a dry sharp knife to see if they are cooked through.

  10. Serve immediately.

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