Ingredients
1.samolina/rava/sooji-1cup
2.curd beaten-1/4 Cup
3.fruit salt( Eno)-1 sachet
4.salt-to taste
5.water- according to need
Method
1. In a big bowl, add samolina, beaten curd,salt and mix.
2. Add water slowly- slowly to make a batter of dropping consistency.
3. After making batter, keep it either under direct sunlight or at some warm place for fermentation.
4. Keep it minimum for an hour.
5. heat water in steamerand grease idli moulds.
6. Now check your batter, if it has become thick, add little more water and mix.
7. Now add eno to it and mix properly. imme
diatly put batter in idli moulds . Keep moulds in steamer and close the lid.
8. Flame should be kept medium.
9. After 10 minutes open the lid and insert a toothpick or knife in idlis to ensure that idlis are done. If not done keep for another 5 minutes.
10. Remove moulds from steamer and keep aside for 5-7 minutes to cool down.
11. Now remove idlis with the help of a spoon releasing its sides.
12. Hot steamed idlis are ready to serve with any dip, sambhar or rasam.
13. Enjoy.
Note
1. Don't choose very fine samolina.
2. Before serving these idlis, you can temper it with mustard seeds, curry leave and slit green chillies.
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