Step-by-Step Instructions

1. 1.Prepare Idli Batter

   In a bowl, combine 2 cups of semolina (suji) and 1 cup of curd. Gradually add water while mixing to form a smooth, lump-free batter. Add 1 tsp of salt and mix well. Cover the batter and let it rest for 30 minutes.

2. 2.Prepare Peanut Chutney Base

   Heat 1 tablespoon of oil in a pan. Add 1 cup of peanuts, 3-4 dried red chilies, and 4-5 garlic cloves. Fry them until the peanuts are lightly roasted and aromatic, about 3-5 minutes.

3. 3.Blend Peanut Chutney

   Transfer the fried ingredients to a blender jar. Add 1/2 tsp of salt and 1/4 to 1/2 cup of water. Blend until you get a smooth paste. Adjust water as needed for desired consistency.

4. 4.Temper the Chutney

   In a small pan, heat 1 tsp of mustard oil. Add 1/2 tsp of mustard seeds and let them splutter. Pour this tempering over the blended peanut chutney and mix well.

5. 5.Activate Idli Batter

   After the batter has rested for 30 minutes, add 2 sachets of Eno (lemon flavor) and 1/2 tsp of baking soda. Pour a splash of water over them to activate, then mix gently and quickly until combined. Do not overmix.

6. 6.Steam the Idlis

   Grease the idli molds with oil. Pour the activated batter into each mold, filling them about three-quarters full. Place the filled idli molds into a preheated steamer with boiling water. Steam the idlis for 10-12 minutes on medium-high heat.

7. 7.Check and Serve

   To check for doneness, insert a fork or knife into an idli; it should come out clean. Carefully remove the cooked idlis from the molds and arrange them on a serving plate. Serve hot with the prepared peanut chutney.