Masala Sooji Idli: Spiced Semolina Rice Cakes

Soft and fluffy and covered in a flavourful spice rub, this masala Sooji Idli recipe is worth a try if you’re looking for a quick breakfast fix.

Course Breakfast

Cuisine Indian

Keyword Cakes, Rice, Semolina, Spiced

Prep Time 15

Cook Time 12

Total Time 27

Servings Servings

Calories 224kcal

Author Enozia Zehra

Cost 16

Dry roast the semolina until it turns golden brown in color. Once done, transfer it into a bowl and let it cool.
1 cup Sooji
Once the roasted semolina has reached room temperature, add curd to it and give it a good mix.
1 cup Curd
Next add the baking powder and baking soda and mix. The mixture should be of thick flowy consistency.
½ tsp Baking powder, ½ tsp Baking soda
Let the mixture rest for 10-15 minutes.
Grease idli making plates with oil and add scoops of the semolina mixture in each compartment of the idli plates.
Steam the same for about 5-8 minutes or until they turn firm and can be easily removed as whole from the idli plates.
Let the idlis cool down and then cut them into strips.
Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and curry leaves. Saute.
1 tsp Oil, 1 tsp Mustard seeds, ½ tsp Fenugreek seeds, ½ tsp Cumin seeds, 5-6 pcs Curry leaves
Add the powdered spices next and mix.
½ tsp Turmeric powder, 1 tsp Red chili powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Salt
Next, add the cut idlis into the spice mix on the pan and toss well. Make sure that the spice coats the idlis properly.
Serve hot with sambar and chutney of your choice.