- Dry roast the semolina for 2-3 minutes to release the sweet flavor. Let cool down.
- Once cold transfer to a bowl and combine with the millet flour, yogurt, and salt.
- Add most of the water and whisk everything to a smooth batter.
- Let it rest for 30 minutes.
- In the meantime, bring the water in the steamer to a boil and grease the idli molds.
- After the rest add the baking soda/powder. Check the batter and add more water if required. It should be neither too thin nor too thick.
- Fill the molds and steam for 8-10 minutes. Cooking time might vary, depending on your equipment.
- To check the idli stick a toothpick into one and when it comes out clean, they are ready.
- Keep the idli for another 5 minutes in the mold.
- Serve with sambar, a good onion or coconut-based chutney, or with a sauce of your choice.
In case you do not have an idli tray for steaming, you could use an egg poacher, muffin tray, small bowl (preferably metal) or ramekin. A water-filled wok with lid is also an excellent alternative. You might have to adjust the steaming time.
There is also the microwave. You will have to flip the idli and cook only 1 minute on each side. The results might not be as good as the steamer, but it is a viable option.