Easy Semolina Idli Recipe – South Indian Breakfast with Hing & Cashews

Last Updated on 2 months by Neha Deshmukh

Easy Semolina Idli Recipe – South Indian Breakfast with Hing & Cashews

Hey everyone! If you’re anything like me, mornings can be… hectic. But a good, hearty breakfast is non-negotiable. That’s where these easy semolina idlis come in. They’re fluffy, flavorful, and surprisingly quick to whip up – perfect for busy weekdays or a relaxed weekend brunch. I first made these when I was craving something light and savory, and honestly, they’ve become a regular in my kitchen ever since!

Why You’ll Love This Recipe

These aren’t your traditional rice and lentil idlis, but they deliver all the comfort and deliciousness with a little less fuss. They’re wonderfully soft, thanks to the semolina, and the tempering with hing and cashews adds a beautiful aroma and a lovely depth of flavor. Plus, they’re a fantastic way to sneak in a quick and healthy breakfast.

Ingredients

Here’s what you’ll need to make these delightful idlis:

• 1.5 cups Fine Semolina (Sooji/Rava)
• 3 tablespoons Yogurt / Curd
• 1 teaspoon Fresh Coriander chopped
• 1 teaspoon Chili paste
• 1.5 teaspoon Fruit Salt
• Salt to taste
• 1 teaspoon Oil
• 0.25 teaspoon Mustard Seeds
• 1 pinch Asafoetida (Hing)
• 1 teaspoon Ginger grated / Crushed
• 7-8 Curry leaves chopped
• 8-10 Cashew nuts chopped
• 0.5 teaspoon Split Black Gram (Urad Daal)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference:

• Fine Semolina is Key: Using fine semolina (sooji/rava) is crucial for that soft, fluffy texture. Coarse semolina will result in a grainy idli.
• Hing – A Little Goes a Long Way: Asafoetida (hing) isn’t just about flavor; it’s also fantastic for digestion! It adds a unique savory note, but a pinch is all you need. If you’re not familiar with it, don’t worry – I’ll cover skipping it in the FAQs.
• Cashew Variations: Feel free to adjust the cashews to your liking. My grandma always added a few extra for a richer taste, and sometimes I swap them out for almonds!
• Yogurt Preferences: The type of yogurt you use can slightly alter the taste. I prefer using slightly sour curd for a more authentic flavor, but any plain yogurt will work. Regional preferences vary – some people even use buttermilk!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice big bowl, mix the semolina and yogurt together. Give it a good stir, making sure there are no lumps. Let this mixture rest for about 15 minutes. This allows the semolina to absorb the yogurt and soften up.
2. While that’s resting, let’s prepare the tempering. Heat the oil in a small pan. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Now, add the split black gram (urad daal) and sauté until it turns golden brown. Keep a close eye on it, as it can burn quickly.
4. Next, toss in the grated ginger, chopped curry leaves, and a pinch of asafoetida (hing). Sauté for another minute, then add the chopped cashews. Cook for just a minute more, then remove from heat and let it cool slightly.
5. Time to combine everything! Pour the cooled tempering mixture into the semolina batter. Add the chopped coriander, chili paste, and salt. Mix well.
6. Now for the magic ingredient – fruit salt! Just before you’re ready to steam, mix in the fruit salt. You’ll notice the batter becoming light and frothy almost immediately. Don’t overmix at this stage, and pour the batter into the greased idli molds right away.
7. Grease your idli molds well to prevent sticking. Preheat your steamer with enough water. Once the water is boiling, gently place the idli molds into the steamer.
8. Steam for 20-25 minutes, or until a toothpick inserted into an idli comes out clean.
9. Serve hot with your favorite chutney or sambar!

Expert Tips

• Don’t skip the resting time for the semolina and yogurt. It really does make a difference in the texture.
• Make sure your steamer is properly preheated before adding the idli molds.
• A little oil brushed onto the idli molds goes a long way in preventing sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make these vegan by substituting the yogurt with plant-based yogurt (like soy or almond yogurt).
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your semolina is certified gluten-free.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of chili paste or omit it altogether. My friend loves adding finely chopped green chilies for an extra kick!
• Festival Adaptations: These idlis are perfect for Ganesh Chaturthi or as a quick and easy breakfast any day of the week.

Serving Suggestions

These semolina idlis are fantastic with:

• Coconut Chutney (a classic pairing!)
• Sambar
• A dollop of ghee (for extra richness)
• A sprinkle of podi (gunpowder) for a spicy kick

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them by steaming or microwaving. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

1. Can I use coarse semolina instead of fine semolina? What adjustments should I make?

While you can use coarse semolina, the texture won’t be as soft. You might need to add a little extra yogurt to compensate, and the steaming time might be slightly longer.

2. What is asafoetida (hing) and can I skip it? What are the benefits?

Asafoetida (hing) is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. It’s also known for its digestive properties. If you don’t have it, you can skip it, but it does add a lovely depth of flavor.

3. My idlis are too hard/soft. What could have gone wrong?

• Hard Idlis: Likely caused by using too much semolina or not enough yogurt.
• Soft Idlis: Could be due to using too much yogurt or not steaming them for long enough.

4. Can I make the batter ahead of time? If so, for how long?

You can prepare the batter (without the fruit salt) up to a day in advance and store it in the refrigerator. Add the fruit salt just before steaming.

5. What is the best way to prevent the idlis from sticking to the molds?

Grease the idli molds generously with oil before pouring in the batter. You can also dust them with a little semolina.

6. Can I steam the idlis in a pressure cooker instead of a steamer?

Yes, you can! Just add about 1-2 cups of water to the pressure cooker (without the whistle) and place the idli molds inside. Steam for about 15-20 minutes.