Quick Sooji Idli Recipe – South Indian Semolina Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Quick Sooji Idli Recipe – South Indian Semolina Steamed Cakes

Introduction

Okay, let’s be real – sometimes you crave those fluffy, comforting South Indian idlis, but just don’t have the time for the traditional fermentation process. I totally get it! That’s where this quick sooji idli recipe comes in. It’s a lifesaver on busy weeknights, and honestly, it tastes just as good. I first stumbled upon this recipe when my mom was visiting and needed a quick breakfast option – and it’s been a family favorite ever since. Get ready for soft, fluffy idlis in under 30 minutes!

Why You’ll Love This Recipe

This sooji idli recipe is a game-changer. It’s incredibly easy, doesn’t require any overnight soaking or fermentation, and delivers delicious results every time. Perfect for when guests are coming over unexpectedly, or when you simply want a light, healthy, and satisfying breakfast or snack. Plus, it’s a fantastic way to introduce the flavors of South India to anyone new to the cuisine.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful idlis:

• 2 cups Sooji (Cream of Wheat/Semolina) – about 250g
• 2 Tbsp Oil
• 1 tsp Mustard Seeds
• 1 pinch Asofoetida (Hing)
• 1 tsp Channa Daal (Split Chickpeas)
• 1 tsp Urad Daal (Split Black Lentils)
• 1 Dry Whole Red Chili
• 1 Tbsp Broken Cashew Pieces
• 1 cup Yogurt – about 240ml
• 1 sprig Curry Leaves
• 1 Green Chili – adjust to your spice preference
• 5 sprigs Cilantro (Coriander Leaves), chopped
• 1 tsp Ginger, grated
• 1 tsp Salt – or to taste
• 1 cup Water – about 240ml
• 2 tsp ENO Fruit Salt

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make all the difference!

• Sooji (Semolina): I prefer the fine variety for a softer texture, but the coarse one works too.
• Asofoetida (Hing): Don’t skip this! It adds a lovely savory depth. A little goes a long way.
• Dals: Channa and Urad daal add a lovely nutty flavour and texture.
• Yogurt: Use plain, unsweetened yogurt. Full-fat or low-fat both work well.
• Curry Leaves: Fresh curry leaves are best, but dried can be used in a pinch.
• ENO Fruit Salt: This is the secret to fluffy idlis! More on that later.

Sooji (Semolina) Varieties

There are two main types of sooji available: fine and coarse. Fine sooji results in softer idlis, while coarse sooji gives a slightly grainy texture. Both work well, so choose based on your preference. I usually use fine sooji for a melt-in-your-mouth experience.

The Significance of Mustard Seeds & Hing in South Indian Cuisine

Mustard seeds and asafoetida (hing) are staples in South Indian cooking. They’re not just about flavor; they’re believed to aid digestion. The popping of mustard seeds in hot oil releases their aroma and creates a wonderful base for many dishes. Hing adds a unique umami flavor that’s hard to replicate.

Understanding ENO Fruit Salt & Its Role

ENO fruit salt is a chemical leavening agent that creates carbon dioxide bubbles, making the idlis light and fluffy. It’s crucial to add it right before steaming, as the reaction starts immediately. Don’t substitute baking soda – it won’t give the same result and can leave a metallic taste.

Regional Variations in Idli Making

While this is a quick sooji idli recipe, traditional idlis vary across South India. In Tamil Nadu, they’re often served with sambar and chutney. In Karnataka, you might find them paired with a spicy coconut chutney. Each region has its own unique twist!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a medium pan over medium heat. Add the mustard seeds and let them pop – you’ll know they’re ready when they start to jump around!
2. Add the asafoetida, channa daal, urad daal, and dry red chili. Sauté until the dals turn light brown and fragrant. Add the broken cashew pieces and saute for another minute.
3. Stir in the sooji and roast for 3-4 minutes, until fragrant and lightly browned. This step is important for removing the raw smell of the sooji. Transfer to a bowl and let it cool for about 10 minutes.
4. Grease your idli trays with a little oil. Preheat a steamer with enough boiling water – you want it to be nice and steamy!
5. In a separate bowl, mix the yogurt, curry leaves, green chili, cilantro, ginger, and salt.
6. Combine the yogurt mixture with the cooled sooji. Gradually add the water, mixing until you have a smooth batter. Let the batter rest for 15-20 minutes. This allows the sooji to absorb the water.
7. Just before steaming, add the ENO fruit salt to the batter and mix well until it becomes foamy. Don’t overmix!
8. Immediately pour the batter into the greased idli trays.
9. Steam for 16 minutes on medium heat. A good test is to insert a toothpick – if it comes out clean, they’re done!
10. Remove the idlis using a spoon and serve hot with your favorite chutney or sambar.

Expert Tips

• Don’t skip the roasting step for the sooji – it really enhances the flavor.
• Make sure your steamer is hot before you start steaming.
• Don’t open the steamer lid during the steaming process, or your idlis might become dense.

Variations

• Vegan Sooji Idli: Substitute the yogurt with plant-based yogurt (like coconut or soy yogurt).
• Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility.
• Adjusting Spice Levels: Feel free to adjust the amount of green chili to your liking. My family loves a little extra kick!
• Festival Adaptations (Ganesh Chaturthi, etc.): These idlis are a wonderful addition to festive breakfasts. You can even add a sprinkle of grated coconut for a special touch.

Serving Suggestions

These idlis are incredibly versatile. Serve them with:

• Sambar (lentil-based vegetable stew)
• Coconut Chutney
• Tomato Chutney
• Mint-Coriander Chutney
• A dollop of ghee (clarified butter) for extra richness

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming for a few minutes or microwaving with a splash of water. You can also freeze them for longer storage.

FAQs

What is the best sooji to use for idli?

Fine sooji is generally preferred for softer idlis, but coarse sooji works too. It’s really a matter of personal preference!

Can I make the idli batter ahead of time?

You can prepare the batter up to the point of adding the ENO fruit salt. Add the ENO just before steaming for the best results.

What can I substitute for ENO fruit salt?

Unfortunately, there isn’t a perfect substitute for ENO. Baking soda won’t give the same fluffy texture.

Why are my idlis dense and not fluffy?

This could be due to a few reasons: not enough ENO fruit salt, overmixing the batter after adding the ENO, or opening the steamer lid during steaming.

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 and steam on low heat without the whistle for about 15-20 minutes.