I'm the only one to say a big NO to Idly in our family.Breakfast may be anything like Dosa,Poori,Upma,Pongal but Idly has to be on side,each time when I sit to have Breakfast with my dad we both will have a small discussion on it but finally I'll not have Idly.I feel that its a sick persons food,but I know that its the best food and healthy too,don't know why I had developed such a feeling for it.
This is all about ordinary Idly,when it comes to Ravva Idly,Semiya Idly,Guntur Idly I love them.It has been years I had this Semiya Idly,my mom lost her recipe book and got it back few days ago,she told me this Proportions and made them yesterday for the 1st time.They turned out perfect.Smooth and soft.Here is the recipe..
Sooji:1 cupCurd:2 cups(Beaten)
Water:1 cup(add according to the consistency)
Cumin Seeds:1 spn
Urad Dal:1 spn
Mustard Seeds:1/2 spn
Chenna Dal:1 spnCurry Leaves:8-10
Green Chillies:5(cut into thin pieces)
Red Chillies:3(cut into rounds)
1.Dry roast Semiya and sooji separately till they turn light golden color and gives out nice aroma and put them together in a bowl.
2.Heat oil in a pan and add the ingredients listed under tempering and fry them till they turn golden color.
3.Now add the tempering to the dry roasted Sooji and Semiya,add the beaten curd to this mixture,mix well and add 1/2 cup of water if necessary.Add Salt to taste and let this mixture rest for 6 hrs for the semiya and sooji to soak well in the liquid and become soft.After 2 hrs check if the mixture needs any mositure,if so add little more water,mix well and allow it to rest.
4.After 6 hrs u can make Idly anytime u want.Make sure that the batter should be same as the Idly batter consistency.Add water to bring it to that consisctency.
5.Grease the Idly plates and fill them with the batter and cook them on steam for12-15 mins on medium flame.
6.Semiya Idly will be ready after 15 mins and serve it hot with Coconut Chutney.