Suji Idli Recipe | Super Soft Spongy Instant No Ferment Rava Idly Recipe | South Indian Breakfast

Mix semolina, yogurt, and water in a bowl until smooth.

Let the mixture rest for 30 minutes to 1 hour.

Add salt, baking soda, and lemon juice to the batter; mix well.

Heat oil in a small pan over medium heat; add mustard seeds and let them splutter.

Add curry leaves, ginger, and green chilies to the pan; sauté until fragrant.

Incorporate the tempering into the batter along with chopped vegetables.

Grease idli molds with ghee or oil.

Pour the batter into the molds, filling them halfway.

Prepare a steamer and bring water to a boil.

Place the idli molds in the steamer; cover and steam for 10-15 minutes.

Check for doneness by inserting a toothpick; it should come out clean.

Remove the molds from the steamer and let them cool slightly.

Carefully remove the idlis from the molds using a spoon.

Serve hot with coconut chutney and sambar.

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