Course : Breakfast/ Snack

Cuisine: Indian

Servings: 14 nos

Prep Time: 5 minutes

Rest Time : 20 minutes

Cook Time : 20 minutes

Total Time: 45 minutes

Ingredients:

• 1 cup bajra / pearl millet flour

• 1/4 cup rawa/semolina

• 3/4 cup curds/yogurt

• 1/2 tbsp urad dal

• 1/2 tbsp chana dal

• 1 tsp mustard seeds

• 1 tsp chopped ginger

• 2-3 chopped green chillies

• 2-3 chopped strings curry leaves

• some chopped coriander leaves

• 1 sachet ENO fruit salt

• 1 tbsp oil

• salt as per taste

Method:

1. Clean, wash and soak both the dals in some water for 10 minutes. After the soaking time remove the extra water and keep aside.

2. In a bowl add the bajra atta, rawa, salt and curds and mix well then add 1 cup water and mix again. Allow it to rest for 20 minutes.

3. In a small pan heat the oil add the mustard seeds when it splutters sauté the urad and chana dal for a second then add the ginger, green chillies and curry leaves.

4. Add this tadka and chopped coriander leaves to the batter and mix well. If needed some water can be added to get a pouring consistency batter.

5. In an idli vessel boil some water. Grease the idli moulds with some oil.

6. Add the ENO sachet in the batter and mix it lightly.

7. Pour 1-2 ladle of the batter in each idli mould.

8. Keep the idli stand in the vessel. Cover and steam for 15 to 20 minutes or till the idlis are done.Check with a knife if it is clean the idlis are done.

9. After the idlis are cooked remove from the vessel and allow it to cool then remove from the moulds.

10. Place the idlis in a serving plate and serve with Shengdana chutney.

Enjoy these yummy and healthy idlis for breakfast or evening snack.