Sooji Idli is a healthy South Indian Breakfast served with coconut chutney
Firstly roast the cashews in the oil. Keep them aside.
Now roast the sooji/ semolina in the ghee. We want little bit of color. Keep aside.
Now in a pan add oil for tempering. Add mustard seeds and let it flutter. Now add hing, curry leaves and chana daal. Roast till chana daal is browned lightly.
Add the tempering to the roasted sooji, add curd, cashews and mix. Leave it aside for 5 mins.
Sooji/ semolina will absorb all the moisture. Now just need to add salt and enough water to adjust the consistency of the batter. It should be semi thick but not watery.
Heat water in an idli stand. Pour batter in the mould. Steam for about 5-7 mins.
Serve hot with coconut chutney.
Use a bit sour curd for a tangy tasting idli.