Lentils & Semolina Idli

Soft and fluffy, these savoury steamed cakes are nutritious, scrumptious and filling. Serve them hot with Mint & Coriander leaves Chutney with Coconut.


Makes 21 idlis
½ cup/115g urad dal
¼ cup/60g moong dal
1 tablespoon fenugreek seeds
1-inch/2.5-cm fresh ginger, peeled and coarsely chopped
1 fresh green chilli pepper, coarsely chopped
½ teaspoon turmeric powder
1¼ cups/230g fine semolina
1 teaspoon salt
½ teaspoon asafoetida
Vegetable oil for greasing idli moulds

1. Wash the urad dal and moong dal and soak in water with the fenugreek seeds for 3-4 hours.

2. Drain and transfer to an electric blender or wet grinder. Add the ginger, green chilli pepper and turmeric powder and blend to a thick, smooth batter, adding water as needed.

3. Place the batter in a large bowl. Add the semolina and salt and mix. The batter should have a thick pouring consistency; add some water if necessary.

4. Cover and let the batter ferment for 10-12 hours or overnight.

5. Stir in the asafoetida.

6. Pour the batter in greased idli moulds and steam for 12-15 minutes or until the idlis are cooked.

7. Remove the moulds from the steamer and let cool for 5 minutes. Remove the idlis from the moulds and serve.


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5 thoughts on “Lentils & Semolina Idli

  1. Aruna Panangipally August 30, 2014 at 12:15 PM

    I am so trying this as soon as possible! Thank you so much for this wonderful recipe. 🙂

  2. Annapoorna Prabhu August 30, 2014 at 11:25 PM

    Aruna, thank you.

  3. […] moment I saw the recipe for a Lentils & Semlina Idli on Annapoorna Prabhu Sanoor‘s blog, I just knew I HAD to try it. After reading her recipe, I […]

  4. Steven September 10, 2014 at 7:42 AM

    I love idli, semolina or rava. I’ve never seen that shape before. What kind of mold did you use? They look fantastic!

  5. Annapoorna Prabhu September 10, 2014 at 10:50 AM

    Steven, Thank you very much. I used the traditional Mangalorean idli moulds. You may use ramekins or any of the many types of idli moulds available in the market.

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