For Idli
- 1 cup coarse sooji (samolinai)
- 1/2 teaspoon salt
- 1/2 cup yogurt (curd, Dahi)
- 3/4 cup water use as needed
- 1 teaspoon ENO (fruit salt)
For seasoning the Idli
- 1 tablespoon oil
- 1/4 teaspoon mustard seed (rai)
- 1/4 teaspoon cumin seeds (jeera)
- 1 green chili seeded and cut in length wise in four
- 1 teaspoon samber powder optional
The seasoning is for half the idlies we are making other use next time