• 3 cups semolina
  • 2 Tbsp oil
  • 2 dry red peppers - broken into pieces
  • 6-7 curry leaves
  • 1 tsp mustard seeds - for seasoning
  • Salt to taste
  • 1 cup sour yogurt
  • 1 tsp eno fruit salt



  • Heat the oil and add the peppers, curry leaves, mustard seeds and when they splutter, add the semolina and saute over low heat, till an aroma emanates.
  • Take it off the heat and let it cool.
  • When cool, mix the semolina and yogurt to a smooth batter add the salt.
  • Keep aside in a warm place for about an hour.
  • Add the eno and steam immediately in an idli steamer for 6-9 minutes (cocktail sized) and 15-20 minutes if the bigger size.
  • You will have to judge the time after trying a few first.
  • Serving suggestion: Sambar and tamatar ki chutney.

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