Fluffy Coconut Semolina Idli Recipe

About this recipe

Fluffy Coconut Semolina Idlis are a delightful South Indian breakfast treat made from semolina and coconut, perfectly steamed to light and airy perfection. Enhanced with the subtle tang of yogurt and tempered with aromatic spices, these idlis are both wholesome and flavorful. Served warm with coconut chutney or sambar, they strike a perfect balance of nutrition and taste, making them an ideal family breakfast option.

Ingredients

• - Grated Coconut
• 200 g Dahi
• 200 ml Ghee
• 1 box Baking Soda
• 200Ml Kara Coconut Milk Classic (200ml)
• 100 g Coriander Leaves
• 100 g Curry Leaves
• 50G Green Chilies
• 100 g Jeera
• 100 g Salt
• 100 g Yellow Mustard Seeds
• 500 g Rava

Instructions

1. 1. Dry roast the semolina in a pan on medium heat until it releases a nutty aroma, then set aside to cool.
2. 2. In a mixing bowl, combine the roasted semolina, grated coconut, yogurt, and salt. Mix thoroughly to form a thick batter, adding coconut milk if needed for consistency. Let it rest for 15 minutes.
3. 3. Heat ghee in a small pan and temper with mustard seeds, cumin seeds, curry leaves, and green chilies. Add this tempering to the batter and mix well.
4. 4. Just before steaming, stir in the baking soda and mix gently to activate it for a fluffy texture.
5. 5. Grease idli molds with ghee or oil, pour the batter into the molds, and steam in an idli steamer for 12-15 minutes until cooked through.
6. 6. Remove the idlis from the molds, garnish with chopped coriander leaves, and serve hot with coconut chutney or sambar.