This quick idli recipe requires no fermentation and results in soft, light, and fluffy idlis, making them perfect for kids' lunchboxes, breakfast, lunch, or dinner.
1: In a bowl, add finger millet flour, semolina, and yogurt. Mix well.
2: Add around 1/2 cup of water and whisk to make a smooth batter, then let it rest for 20 minutes.
3: Add salt, carrots, and cilantro, and mix well.
4: For the tadka, heat oil in a pan on medium heat. Once hot, add mustard seeds, asafetida, chana dal, urad dal, cashews, and curry leaves. Sauté for a few seconds.
5: Mix the tadka into the batter. Add 1-2 tbsp more water if the batter looks thick.
6: Put water in your steamer to boil.
7: Add Eno (fruit salt) to the batter and mix well; the batter will become light.
8: Grease your idli plates with oil, then fill each with the prepared batter without overfilling.
9: Place the idli plates in the steamer, cover, and steam on high heat for 10 to 12 minutes.
10: Check if the idlis are done by inserting a knife into one; if it comes out clean, they are done.
11: Remove plates from the steamer and let them sit for 5 minutes before carefully removing from plates.
12: Serve hot with sambhar and coconut chutney.
