- ½ cup semolina / rava / suji
- 150 gms / 1 cup sour curd
- 1 tsp fruit salt / eno
- 1 tbsp cashewnuts
- ¼ tsp soda-bi-carbonate
- 6-8 curry leaves
- 2-3 dry red chillies
- 1 tsp mustard seeds
- 3 tsp white oil
- water (as required, for batter)
- 1 tsp ghee
- salt to taste
- Heat oil in a kadhai, add the curry leaves and mustard seeds and let them splutter.
- Lower the flame, add the cashewnuts, dry red chilies, sauté a little and then add the semolina (sieved).
- Roast till the semolina is light brown (don’t fry too much). Remove from flame and let the mixture cool thoroughly.
- Put all the ingredients in a mixer and blend to form a smooth powder.
- Take a bowl, add the powdered mixture, add curd and soda-bicarb & salt. (Add water as required, but not too much).
- Mix well to form a thick batter and keep aside for atleast 2 hours.
- Grease the microwave safe idli moulds with ghee and pour a ladle full of batter in the moulds (Remember not to fill the moulds to the top).
- Microwave (covered) at 60% power for 5-6 mins. Let it be in the microwave for 5-6 mins.
Demould and serve with coconut chutney and sambar.
First time I made idli in a microwave, I found that the idlis are not as soft as those made in a steamer / pressure cooker. So next time, I used butter milk instead of water while making the idli batter.
Be sure to use enough water in a microwave idli maker as the steam from the water helps in making soft idlis.