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Suji Idli is an Instant version of traditional south Indian rice Idli. This Instant idli recipe comes handy when you quickly want to make idli without doing the long process of soaking rice and grinding it. It is a perfect food for breakfast.
South Indian food is quite regularly prepared in my home. Initially after marriage, I had no idea of how to soak and grind rice and dal for idli and dosa. So whenever, I would want to eat South Indian food like Idli or dosa, I would buy the instant packs of suji idli. Until, after a few years I realised, that making instant idli at home with suji is not that difficult.
So, I tried making it with normal suji (semolina) or rava at home. Thanks to my lazy side, I really wanted to make an extremely simple and easy, instant idli. You know that type of recipe, with which you can prepare the breakfast in just no time and almost no preparation.
Well, after trying for so many times, I finally could make wonderfully soft and non-sticky suji ki idli. I could not believe how fluffy they were. I had actually surprised myself. And since then, this instant suji idli recipe is my quick fix for breakfast, especially on hectic days.
Some Tips for Suji Idli
Suji idli is a simple breakfast or snack food. The ease with which it can be made quickly, is what makes it one of my many favorite dishes. There are a few tips here, which will help you to get a perfectly soft suji idli.
1.Soak – Suji needs to be soaked before making idli. They are soaked in lassi (buttermilk) or curd. Both ways, soaking is required for a good idli. Around 10-15 min is the ideal time for soaking suji.
2. Lassi (buttermilk ) – Lassi is a diluted form of curd. I use lassi for making suji idlis. If you do not have it, then just take 2/3 cup curd and add water in it, to make 1 cup of lassi. Mix very well and lassi (buttermilk) is ready. Just make sure that the lassi you are using is sour. It is important to get a non-sticky and fluffy idli.
3. Curd – Some prefer to add curd in suji for making instant idli. In case you want to do the same, just add a little water also to bring the batter to the desired consistency.
4. Adding veggies – You can also add some finely chopped veggies in this batter, like, carrots, onions, beans etc. This gives a good variation to the normal idli. I made plain idli, so I didn’t add anything.
5. Roasting – Some people roast the suji before soaking it. I don’t roast suji as its supposed to be an instant idli recipe, so for me it should have minimum preparation.
6. Suji – The suji I have used is not very fine and also not very thick. It’s medium coarse quality of suji and it gives such great results.
Some other interesting recipes;
- Sabudana khichdi
- Aloo ki puri
- Pani puri /Gol gappe(with 7 imp tips)
- Instant Dhokla (without dahi)
- Soya kebabs (easy and quick)
Recipe Video of Suji Idli
- Suji (semolina) – 1 cup
- Lassi (buttermilk) – 1.5 cup
- Baking soda – 1/2 tsp
- Salt as per taste
- water for steaming idli
- oil for greasing
1.Take suji in a big bowl (big bowl will help to beat and mix suji nicely).
2. Add 1 cup lassi (buttermilk) out of the total 1.5 cup. Mix suji and lassi (buttermilk) nicely. Make sure there are no lumps.
3. Add salt as per taste, mix and keep this batter covered for about 10 – 15 min.
4. After about 15 min, the suji (semolina) will be nicely soaked up and the batter would become thick. Now add the remaining lassi (buttermilk) , 1 tbsp a time, to bring the batter to the proper consistency for making idli. You might not need all the lassi, so be careful in adding it to the batter. For checking the consistency, please go through the video.
5. Prepare the idli cooker by heating water in it. Grease the idli plates.
6. Now, add baking soda to the idli batter and mix it gently but thoroughly.
7. Quickly put this batter in idli moulds and steam for about 10 min on medium low or until idlis are done.
8. Once done, unmould the suji idli and enjoy with nariyal (coconut) chutney or with any other dip or chutney of your choice.
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