Snacks Recipes - Semolina Idlis

Ingredients

• 45ml/3 tbsp ghee

• 100g/4 oz semolina

• 2.5cm/1 in ginger root, grated

• 2 green chilies, finely chopped

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• 120ml/4 fl oz natural (plain) yoghurt

• salt

• 30ml/2 tbsp cashew nuts, chopped

• 5ml/1 tsp mustard seeds

• 5ml/1 tsp cumin seeds

• 2-3 curry leaves, chopped

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Method:

1. Heat 30ml/1 tbsp of ghee and fry the semolina until golden. Stir in the ginger, chilies, coriander, yoghurt and salt and add just enough water to mix to a batter of thick, pouring consistency.

2. Heat 15ml/1 tbsp of ghee and fry the nuts until golden. Add the batter. Heat the remaining ghee and fry the mustard and cumin seeds and curry leaves until the seeds start crackling.

3. Without stirring the batter, pour it into greased idli moulds or egg poaching cups and steam over boiling water for about 20 minutes until soft and fluffy. Serve hot with coconut chutney.