Mix 2 cups of sooji in 1 cup of curd, with salt and red chilli, and keep it aside for few mins.
Then take an idli steamer, grease it with oil and pour the batter in the maker.
Steam it for 10 mins.
Instant idli is ready.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.