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Instant Idli and Beet Dosai With Nigella Seeds Recipe

Instant Idli and Beet Dosai With Nigella Seeds is a popular Indian Breakfast
Author :
On :
Wednesday, 26 July, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 6
Rated 3 based on 100 votes


  • 1 cup - semolina
  • 1.5 cups - yogurt
  • 2 tsp - nigella seeds, powdered
  • 1 stalk - Curry leaves
  • 1 tsp - Mustard Seeds
  • 1 tsp - Urad Dal
  • 1 tsp - salt
  • 1 tsp - bicarbonate of soda
  • 2 tbsp - Oil
  • How to Make Instant Idli and Beet Dosai With Nigella Seeds:

    1. Powder the Nigella seeds in a blender. You can also use the whole nigella seeds.
    2. Heat the oil in a pan, add mustard, urad dhal and curry leaves, fry it for 2 minutes. Then add the semolina and roast till a nice aroma releases from the semolina. Now you can allow it cool down, and store it in an air tight container for later or use it immediately.
    3. Take a large bowl, add the semolina mixture, add salt and bicarbonate of soda. Add 1/2 cup of yogurt and mix well, then add 1 cup of yogurt and mix well. (After mixing the yogurt, use it immediately, don't let it rest for too long.)
    4. Grease the idli moulds, pour spoon full of batter in the moulds. Steam the idlis in normal cooker or rice cooker, until it's done. To check the idlis are done, just prick it with a fork, if there is no batter in the fork, then the idlis are done.
    5. Serve the idlis with chutney and sambar.
    6. Recipe courtesy: Taste of Pearl City


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