Ingredients 1½ cup semolina (medium or coarse) 1 cup yogurt 2 tablespoon ghee 1 teaspoon mustard seeds 2 teaspoon Bengal gram (chana dal) 1 teaspoon split black gram (urad dal) 1 teaspoon cumin seeds ½ inch ginger grated 2-3 green chilli finely chopped 10 cashew broken Salt to taste 10 curry leaves finely chopped ¼ cup coriander leaf (cilantro) finely chopped ½ teaspoon asafoetida (hing) 1 teaspoon baking soda
Heat ghee in a frying pan or kadhai. Add mustard seeds and let them splutter. Add asafoetida, chana dal, urad dal, and cumin seeds. Saute for a few seconds.
Add the ginger, green chilli, curry leaves, coriander leaves, and cashew. Saute for 1-2 minutes until the cashew is golden.
Add the semolina and saute on medium to low heat for 5-6 minutes until it is aromatic. Let it cool completely.
Add yogurt and salt to the cooled semolina. Slowly add water (approximately 1½ cups) and mix well to form a smooth thick batter. Cover and let the batter rest for 30 minutes. Once the batter is rested, add baking soda and mix well. Add some water to adjust the consistency if needed and mix well.
Spoon in the mixture into greased idli molds and steam for 12 minutes
Turn off the heat and let it sit in the steamer for another 5 minutes
Serve hot with chutney.