Easy Semolina Idli Recipe – Curry Leaves & Yogurt Fluffy Bites

Last Updated on 3 months by Neha Deshmukh

Easy Semolina Idli Recipe – Curry Leaves & Yogurt Fluffy Bites

Introduction

Okay, let’s be real – sometimes you crave those soft, fluffy idlis but just don’t have time for the traditional fermentation process. That’s where this easy semolina idli recipe comes in! I first stumbled upon this when I was a student and needed a quick, satisfying breakfast. It’s become a lifesaver ever since, and I’m so excited to share it with you. These aren’t your grandma’s idlis, but trust me, they’re delicious in their own right – and ready in under 10 minutes!

Why You’ll Love This Recipe

This recipe is a game-changer for a few reasons. It’s incredibly quick – no overnight soaking or fermentation needed. It’s also super versatile; you can easily customize it with different spices or veggies. Plus, it’s a fantastic way to enjoy a classic South Indian breakfast even on busy weekdays. Seriously, who doesn’t love a warm, fluffy idli?

Ingredients

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

• 2 cup semolina (sooji)
• 2 cup plain yogurt
• 1 cup water
• 2 tablespoon oil
• A handful of fresh curry leaves
• ?? tablespoon baking soda
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Semolina (Sooji) Varieties

There are different types of semolina available. I prefer using the fine variety (rava) for a softer texture, but the coarse variety (bombay rava) works too – it’ll just give your idlis a slightly more textured bite. About 200g of semolina is equivalent to 1 cup.

Yogurt – Full Fat vs. Low Fat

You can use either full-fat or low-fat yogurt. Full-fat will give you a richer, more flavorful idli, but low-fat works just fine if you’re watching your calories. I usually go with full-fat because, well, life’s too short for bland idlis!

The Significance of Curry Leaves in South Indian Cuisine

Don’t skip the curry leaves! They add such a lovely aromatic flavor that’s so characteristic of South Indian cooking. My mom always says they aid digestion too – bonus!

Oil Choices – Regional Preferences

Traditionally, groundnut oil is used in South India, but any neutral-flavored oil like sunflower or vegetable oil will work perfectly.

Baking Soda – Ensuring Fluffiness

The baking soda is key to getting that fluffy texture without fermentation. Don’t worry, you won’t taste it! About 1 teaspoon of baking soda should do the trick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the semolina, yogurt, water, oil, chopped curry leaves, baking soda, and salt. Give it a good mix, making sure everything is well combined.
2. Now, let the batter rest for about 5 minutes. This allows the semolina to absorb the liquid and gives the baking soda time to activate. You’ll notice the batter will thicken up a bit.
3. While the batter rests, lightly grease your idli molds with oil. This is important to prevent sticking!
4. Pour about 1.5 tablespoons of batter into each mold cavity. Don’t overfill them, as the idlis will rise a bit.
5. Now you have two options: you can microwave the molds for 3.5-4 minutes, or steam them on a stovetop for about 10 minutes. If steaming, make sure the water is boiling before placing the molds inside.
6. To check if they’re done, gently insert a toothpick into the center of an idli. If it comes out clean, they’re ready!
7. Remove the idlis from the molds while they’re still warm. They’ll be easier to remove this way. Serve immediately with your favorite chutney or sambar.

Expert Tips

Achieving the Perfect Idli Texture

The key to fluffy idlis is not overmixing the batter. Mix just until everything is combined. Overmixing can develop the gluten in the semolina, resulting in denser idlis.

Troubleshooting Common Issues (Batter Consistency, Sticking)

• Batter too thick? Add a tablespoon or two of water until it reaches a smooth, pouring consistency.
• Idlis sticking to the molds? Make sure you’ve greased the molds generously with oil. You can also try lining the molds with banana leaves for extra insurance.

Adjusting for Microwave vs. Steaming

Microwaving is super quick, but steaming generally yields a slightly softer texture. If you’re using a microwave, keep a close eye on them to prevent them from drying out.

Variations

Vegan Semolina Idli Adaptation

To make these vegan, simply substitute the yogurt with plant-based yogurt (like soy or coconut yogurt).

Gluten-Free Considerations

Semolina does contain gluten. If you need a gluten-free option, you can try using rice flour instead, but the texture will be different.

Spice Level Adjustment (Adding Green Chilies)

My friend Priya loves a little kick, so she always adds a finely chopped green chili to the batter. Feel free to experiment!

Festival Adaptations (Ganesh Chaturthi, Breakfast Brunch)

These idlis are perfect for a festive breakfast during Ganesh Chaturthi or a fun addition to a weekend brunch spread.

Serving Suggestions

These idlis are amazing with:

• Coconut chutney (a classic!)
• Sambar
• Spicy peanut chutney
• A dollop of ghee (for extra richness)

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. They tend to dry out a bit, so it’s best to reheat them before serving.

FAQs

What type of semolina works best for idlis?

I recommend using fine semolina (rava) for a softer texture, but coarse semolina (bombay rava) will also work.

Can I make the batter ahead of time? If so, how long can it rest?

You can let the batter rest for up to 30 minutes, but beyond that, the baking soda might lose its effectiveness.

My idlis are sticking to the molds – what am I doing wrong?

Make sure you’re greasing the molds generously with oil!

Can I use a different type of yogurt?

You can, but plain yogurt works best. Avoid flavored yogurts.

What is the best way to reheat leftover idlis?

Steaming them for a few minutes is the best way to reheat idlis without drying them out.

Is it possible to make these idlis without a microwave or steamer?

Yes, you can use a stovetop steamer.

What is the role of curry leaves in this recipe?

Curry leaves add a wonderful aromatic flavor that’s essential to South Indian cuisine!