Heat the coconut oil in a pan. Toss in the mustard seeds followed by the grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.
Add the semolina and stir-fry on medium / low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves. Keep aside for 15 minutes to ferment.
Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis. |
