#ST26 Soft and delicious idli made with sewaiyan and sooji Blended with curd and mild spices for perfect flavor Freshness of green peas and coriander adds a healthy touch Tempered with mustard seeds, curry leaves, and dals for amazing aroma A quick, healthy, and perfect breakfast recipe!
In a large bowl, combine roasted vermicelli, roasted sooji, curd, salt, turmeric powder, red chilli powder, garam masala powder, and sugar.
Add the coarsely ground peas and chopped coriander. Mix well.
Add water little by little and prepare a thick idli batter consistency. Cover and let it rest for 10–15 minutes.
Heat oil in a small pan. Add rai and let it crackle. Add chana dal, urad dal, and curry leaves. Sauté until the dals turn light golden.
Add the prepared tempering to the batter and mix well. If the batter becomes too thick, add a little water.
Grease the idli moulds with oil and pour the batter into each mould.
Steam in a preheated idli steamer for 12–15 minutes or until a toothpick inserted in the center comes out clean.
Allow the idlis to cool for 2–3 minutes, then gently demould.
Serve hot with coconut chutney, green chutney, or tomato ketchup.
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