We’ve been on a mission to eat more veg, so when I came across this recipe I knew it was a winner (it helps that I have an Idli fetish).
I’ve changed slightly, see my version below. I didn’t bother with the tempering as I served it with Potato Eshtu.
- 1 1/2 cup coarse semolina – dry roasted
- 1 cup yogurt
- Pinch of Citric Acid
- 1/2 turnip chopped finely (I used a food processor)
- ½ carrot chopped finely
- salt to taste
- 1 tsp mustard seeds
- 2-3 green chilies
- few currry leaves chopped
- cilantro chopped
Mix together all of the above except ENO. If too thick, add water. In batches, stir through ENO. Once batter bubbles up, steam in greased idli trays.