Quick Sooji Idli Recipe- Carrot & Cashew Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Quick Sooji Idli Recipe – Carrot & Cashew Steamed Cakes

Introduction

Okay, let’s be real – sometimes you crave those fluffy, comforting idlis, but just don’t have the time for the traditional fermentation process. I totally get it! This quick sooji idli recipe is my go-to when I want a soft, savory breakfast (or even a quick dinner!) without the fuss. It’s a delightful blend of textures – the slight crunch of cashews, the sweetness of carrots, and the airy softness of the idlis themselves. Trust me, once you try these, you’ll be making them again and again!

Why You’ll Love This Recipe

This isn’t your grandma’s idli recipe (though I love hers too!). It’s perfect for busy weekmornings, unexpected guests, or when you simply want a delicious South Indian snack in under 30 minutes. It’s also incredibly versatile – feel free to get creative with the veggies and spices! Plus, it’s a great way to introduce sooji (semolina) into your diet.

Ingredients

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

• 2 tablespoon ghee (about 30ml)
• 10 cashews (about 30g)
• 1 teaspoon mustard seeds (about 5ml)
• ½ teaspoon urad dal (split black lentils, about 2.5ml)
• ½ teaspoon chana dal (split chickpeas, about 2.5ml)
• ¼ teaspoon hing (asafoetida, about 1.25ml)
• 1 teaspoon green chillies, finely chopped (about 5ml)
• 1 teaspoon ginger, grated (about 5ml)
• 1 tablespoon curry leaves (about 15ml)
• 2 tablespoon grated carrot (about 15g)
• 1 cup sooji (semolina, about 150g)
• ½ cup curd (plain yogurt, about 120ml)
• ¾ cup water (about 180ml)
• 1 teaspoon eno fruit salt (about 5ml)
• Salt to taste

Ingredient Notes

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

• Sooji (Semolina) Varieties: You can use either fine or coarse sooji for this recipe. Fine sooji will give you a slightly softer idli, while coarse sooji will add a bit more texture. I usually use fine sooji for a melt-in-your-mouth experience.
• Ghee – The Flavor Base: Ghee is key here. It adds a richness and aroma that butter just can’t replicate. But if you’re out, butter works in a pinch!
• Hing (Asafoetida) – A Digestive Aid & Flavor Enhancer: Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth and is known for its digestive properties.
• Cashew Selection & Roasting: Use good quality cashews. Roasting them brings out their natural sweetness and adds a lovely crunch. Don’t walk away while they’re frying – they burn quickly!
• Regional Variations in Idli Tempering: Every South Indian household has its own take on the tempering. Feel free to add a pinch of turmeric or a dried red chilli for extra flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pan over medium heat. Fry the cashews until they turn golden brown and set them aside.
2. In the same ghee, temper the mustard seeds. Once they splutter, add the urad dal and chana dal. Fry until they turn light golden.
3. Add the chopped green chillies, grated ginger, and curry leaves. Sauté for about 30 seconds until fragrant.
4. Mix in the grated carrots and roast for about a minute.
5. Add the sooji and roast on low heat for 3-5 minutes, stirring constantly. This step is important – it removes the raw smell of the sooji. Transfer the roasted mixture to a bowl.
6. Combine the roasted mixture with the curd, water, and salt. Mix well and let the batter rest for 5 minutes. This allows the sooji to absorb the liquid.
7. Just before steaming, add the eno fruit salt and gently mix until the batter becomes light and bubbly. Don’t overmix!
8. Grease the idli molds with ghee. Place a few fried cashews at the base of each mold – this adds a lovely surprise!
9. Pour the batter into the molds, filling them about ¾ full.
10. Steam for 10-12 minutes. A good test is to insert a toothpick – it should come out clean.
11. Let the idlis cool for 5 minutes before carefully demolding. Serve warm with your favorite chutney!

Expert Tips

A few little secrets to idli perfection:

• Achieving the Perfect Fluffiness: The eno fruit salt is crucial for that light and airy texture. Add it right before steaming and don’t overmix.
• Troubleshooting Batter Consistency: If the batter seems too thick, add a tablespoon of water at a time until you reach the desired consistency. It should be pourable but not runny.
• Steaming Techniques for Soft Idlis: Make sure your steamer has enough water. Also, avoid lifting the lid frequently during steaming, as this can cause the idlis to become dense.

Variations

Let’s get creative!

• Vegan Sooji Idli: Substitute the ghee with vegetable oil and the curd with plant-based yogurt.
• Gluten-Free Considerations: Sooji is generally gluten-free, but always check the packaging to ensure it’s processed in a gluten-free facility.
• Spice Level Adjustment (Green Chilli): Adjust the amount of green chillies to your liking. My family prefers a mild kick, so I usually use just one.
• Festival Adaptations (Ganesh Chaturthi, Breakfast Brunch): These idlis are perfect for offering during Ganesh Chaturthi or serving at a festive brunch. You can even add a sprinkle of grated coconut for extra flavor.

Serving Suggestions

These sooji idlis are delicious on their own, but they really shine when paired with:

• Coconut chutney
• Tomato chutney
• Sambar
• A dollop of ghee

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• What is the best type of sooji to use for idlis? Fine sooji generally yields softer idlis, while coarse sooji adds more texture.
• Can I make the 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? You can use a mixture of baking soda and lemon juice (¼ teaspoon baking soda + ½ teaspoon lemon juice).
• Why are my idlis dense and not fluffy? This could be due to overmixing the batter after adding the eno, not enough eno, or lifting the lid too often during steaming.
• Can I steam the idlis in an electric rice cooker? Yes, you can! Just make sure your rice cooker has a steaming function.
• How do I prevent the idlis from sticking to the molds? Grease the molds generously with ghee or oil. You can also line them with banana leaves for extra insurance.