Tired of the same old breakfast routine? Spice things up with this delightful recipe for soft and fluffy semolina idlis, paired with a vibrant and tangy Andhra chutney. This unique twist on a South Indian classic utilizes semolina (rava) for a lighter, airier texture than traditional rice idlis, resulting in a healthier and equally delicious breakfast option. The subtle sweetness of the idlis perfectly complements the bold flavors of the homemade Andhra chutney, a harmonious blend of roasted chilies, cilantro, and aromatic spices. This recipe is surprisingly simple, even for beginner cooks.
Prepare to be amazed by how easily these incredibly soft idlis come together. The Andhra chutney, while bursting with flavor, is equally straightforward to make. This recipe is perfect for a weekend brunch or a quick and satisfying weeknight meal. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions!
Tools Needed
- Bowls
- Steamer
- Idli Moulds
- Pan
- Blender
- Brush
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Semolina Batter
- In a bowl, combine semolina, salt, and powdered sugar.
- Add curd and mix well.
- Gradually add water, mixing until a thick batter forms.
- Cover and let rest for 15-20 minutes.
- Adjust batter consistency. Add Eno fruit salt and a little water to activate.
Step 2. Making the Andhra Chutney
- Heat oil in a pan and fry urad dal and chana dal until golden.
- Add dry red chilies and garlic, fry until fragrant.
- Add peanuts and fry for 1 minute.
- Add tomatoes and salt, cook until tomatoes soften slightly. Let cool.
- Blend the chutney mixture into a smooth paste. Add tempering (mustard seeds, dry red chilies, and curry leaves).
Step 3. Steaming the Idlis
- Grease idli moulds with oil.
- Pour batter into the idli moulds (do not overfill).
- Steam the idli for 10-15 minutes until cooked through. Let cool before removing from moulds.
Step 4. Serving
- Serve hot idlis with Andhra chutney.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding sugar helps with instant fermentation.
- Use older, slightly sour curd for better results.
- Don't overcook the chutney ingredients.
- Don't overmix the batter after adding Eno fruit salt or baking soda.
- Let the idlis cool slightly in the moulds before removing.
Nutrition
- N/A
FAQs
1. Can I use other types of semolina?
Yes, you can experiment with different types of semolina, but fine semolina (rava) works best for the softest texture. Coarse semolina might result in a slightly tougher idli.
2. What if my batter is too thick or too thin?
If it's too thick, add a little more water, a tablespoon at a time. If it's too thin, add a little more semolina and let it rest for 15-20 minutes to absorb the liquid.
3. How can I make the Andhra chutney spicier or milder?
Adjust the amount of green chilies in the chutney to control the spiciness. For a milder version, use fewer chilies or remove the seeds. For extra heat, add a small piece of dry red chili.
Enjoy the delightful combination of soft, fluffy semolina idlis and the vibrant Andhra chutney – a breakfast or brunch that's both satisfying and surprisingly easy to make. This recipe is a fantastic way to introduce yourself to South Indian cuisine or simply add a new favorite to your breakfast rotation. So go ahead and treat yourself to this delicious and healthy meal!