As we all know, South Indian dishes are very much popular in all over the India and, because of its taste and texture, everyone likes to eat. Today, we are sharing one of the most famous food, which is not only popular in South India, but also in North India as a street food-Idli Sambhar along with the coconut chutney. You all know very well that how to prepare Idli with the daal and rice, but by using of semolina (sooji), a very few people know the procedure of it. This instant Idli is very light in the texture and delicious in taste that you can enjoy in a breakfast or evening snack with a cup of hot tea.

It’s not just healthy and tempting, but very easy to prepare too. Nowadays, there are many ready-made semolina Idli packets are available in the market that only required adding some water and steaming. However, nothing can beat the taste of authentic preservative free soft and fluffy home made Idli. Therefore, we are providing you the recipe of instant Idli along with Sambhar also, so that you can cook it at home and it will hardly take half an hour.

Let’s go with the recipe of both:

Serves- 2 servings

Ingredients used to prepare Semolina Idli

  • 1 cup of Rava (suji/semolina)
  • ½ tsp Mustard Seeds (rai)
  • ½ tsp Cumin Seeds (jeera)
  • 1 pinch Asafoetida (hing)
  • 1 tsp Chana Dal (gram dal)
  • 1 tsp Urad Dal (black split lentils without husk)
  • 1-2 sprigs Curry Leaves
  • 1 Dry Red Chili
  • 6-7 Cashew Nuts (broken into pieces)
  • 1/3 cup Thick Curd (dahi)
  • ½ cup Grated Carrot
  • 2 Green Chillies (finely chopped)
  • 1 tsp Ginger (grated)
  • 1 cup + 2 tbsp Water
  • 2 tbsp Coriander Leaves (finely chopped)
  • 1 tsp Eno
  • 2 tsp Oil
  • Salt according to taste

Ingredients for the Sambhar

  • 1 cup Tuhar or Arhar Dal (pigeon pea lentils)
  • 1 to 1.5 cups clean and chopped veggies (lady finger, french beans, potatoes, onions, small round brinjals, tomatoes)
  • 1 tbsp Seedless Tamarind (Imli)
  • 1 to ½ tbsp Sambhar Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder (haldi)
  • 1 pinch Asafoetida (hing)
  • 2.5 to 3 cups water for pressure cooking the Dal
  • 2 cups Water
  • Salt according to taste.

Procedure of Rava Idli

  • Heat oil in a wok (kadai) and add mustard seeds, cumin seeds, asafoetida, chana dal and urad dal.
  • Fry, until both the dal turn light brown. Add curry leaves, dry red chilies and cashew nut and fry them for 30 to 40 seconds.
  • Add rava and blend it properly.
  • Roast it over medium flame and stir continuously, till it turns to light brown.
  • After that, switch off the flame and transfer it to a plate and allow to cool for 7-8 minutes.
  • Add curd, green chilies, ginger and salt in a large bowl. Mix them properly.
  • Now, add roasted rava and water. Blend them properly, so that no lumps formed.
  • Add carrot and coriander leaves, mix well. Keep this batter aside for 15 minutes to settle.
  • Put 2 glasses of water in the steamer and heat in the medium flame.
  • Grease Idli plates with oil. Add Eno to the batter and stir for a minute.
  • You will observe that the bubbles on the surface of the batter after adding into it.
  • Pour batter in greased plates and steam it on the medium flame for 1o-15 minutes.
  • Finally, switch off the flame and remove the Idli plates from the steamer and cool down for a bit.
  • Instant rava Idli is ready.

Procedure of Sambhar

  • First of all, immerse the tamarind in warm water for 30 minutes.
  • Pick and rinse the Dal in water properly.
  • Now, boil the Dal in the cooker for 2-3 whistles on medium to high flame, so that Dal become soft and mushy.
  • Remove the lid of the cooker and add veggies, turmeric powder, red chili powder, asafoetida and salt. Also water add and stir well.
  • Again the pressure cook again for 1 whistle on medium to high flame. Once it settles down, remove the lid.
  • Add the Sambhar powder and tamarind mixture into it.
  • Keep the cooker on the stove and then simmer the Sambhar for 10-12 minutes on a low flame.
  • Now, heat oil in the small pan and crackle the mustard seeds first.
  • Add the fenugreek seeds, garlic, red chilies, asafoetida and curry leaves. Fry, till the garlic cloves turn to light brown and the red chilies change color.
  • Pour this whole tempering on the hot Sambhar.
  • Sambhar is ready, serve with instant rava Idli and coconut chutney.