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45ml/3 tbsp - ghee
100g/4 oz semolina
2.5cm/1 in ginger root, grated
2 green chillies, finely chopped
30ml/2 tbsp - chopped fresh coriander (cilantro)
120ml/4 fl oz natural (plain) yoghurt
30ml/2 tbsp - cashew nuts, chopped
5ml/1 tsp - mustard seeds
5ml/1 tsp - cumin seeds
2-3 curry leaves, chopped
How to Make Semolina idli
Heat 30ml/1 tbsp of ghee and fry the semolina until golden.
Stir in the ginger, chillies, coriander, yogurt, salt and add just enough water to mix to a batter of thick, pouring consistency.
Heat 15ml/1 tbsp of ghee and fry the nuts until golden.
Add the batter.
Heat the remaining ghee, fry the mustard, cumin seeds and curry leaves until the seeds start crackling.
Without stirring the batter, pour it into greased idli molds or egg poaching cups. Steam over boiling water for about 20 minutes until soft and fluffy. Serve hot with coconut chutney.
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