Idli is a South Indian breakfast recipe. It needs preparations like soaking the Rice and Urad Dal overnight and then grinding them and allowing them to foment etc. I had posted an Instant Rawa Idli earlier. I made a variation to it by adding Green Peas and mild spices to make an instant Green Peas Idli. It turned out to be a very nice Idli variation. It is very easy to make this Idli. Try it, you will love it.
Fresh or Frozen Green Peas – ½ cup
Green Chilli – 1
Ginger – 1 inch long piece
Water – as required
Sooji (Semolina /Coarse Rawa) – ½ cup
Curd – ½ cup
Eno Fruit Salt – 1 tsp
Oil – 1 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – from 1 sprig
Grind Green Peas, Ginger and Green Chillies and Salt together with very little water to a fine paste. (If you use frozen Peas, thaw them first). Transfer to a mixing bowl. Add Semolina and Curd. Mix them very well. Natural Green Idli Batter is ready. Cover it and keep aside for 15 minutes.
Open the lid. The batter would have become little thick. Add little water and mix well. The batter should get a Idli batter consistency – not too thick nor not too thin.
Heat Oil in a pan. Add Mustard and allow to crackle. Add the Curry Leaves. Stir for few seconds. Add this seasoning to the Idli batter and mix well.
Heat the water in the Idli Cooker and allow it to boil. The level should be just that it should not immerse the Idli molds when we place it inside. Grease the Idli molds with Oil.
Add Eno to the batter and mix well. (This should be done only when you are ready to start steaming the Idlis.) Pour the batter to the Idli molds. Place the molds in the Idle Cooker. Cover and steam for for about 10 to 12 minute. Open the lid. Insert a stick or back of a spoon into one Idli and take out. It should come out without any batter sticking to it. It indicates that the Idlis have been steamed properly. Do not over steam. The Idlis would become harder.
Remove the molds. Immerse or wet a flat spoon with water and remove the Idlis with this spoon.
Serve the Idlis with Chutney of your choice.