INGREDIENTS

2 cups of semolina
1 cup of yoghurt
1/2 ” grated ginger
Hing
Salt black pepper
Curry patta
Hing (Asaffoetida)ENO
ENO (fruit salad)
Mustard seed

METHOD

Mix semolina, yoghurt, ginger, green chilli, and half a cup of water into a batter and let soak for 20 minutes

Mix the salt and Eno into the batter and scoop spoonfuls into each idlee compartment

Pour 2 cups of water into a big saucepan and put the idlee container with a tight lid on to steam for 20 minutes

Make torka in hot oil with curry patta, hing, red pepper, mustard seed and pour over the idlees

Enjoy with green chutney