Usually, idadas are made by soaking rice and Urad dal (black gram) overnight, grind the next morning, fermented and then steamed to perfection.
This version of idadas is very easy to make and requires no soaking or fermenting. It is the best option for breakfast or to be given to the kids in their lunch boxes.
Prep. Time: 20mins.
Cooking time: 10mins.
- Suji (semolina) -1 cup
- Yogurt -1 cup
- Ginger and chilli paste approx. 2tbsp
- Salt to taste
- Fruit salt
- Black pepper powder
- Add suji and curd in a mixing bowl and give it a quick mix.
- Add water to adjust the consistency. It should be slightly thick.
- Add the ginger and chilli paste.
- Add salt and give it a good mix till the batter becomes smooth.
- Keep the batter aside for 20mins till the suji absorbs water and curd mixture.
- Put the steamer on the gas stove.
- Add fruit salt to the batter and mix well.
- Grease a tray or a thali that will fit into the steamer. Pour the batter on the greased tray and sprinkle black pepper powder on top.
- Steam it for about 8-10mins. You can poke a knife edge in the tray while steaming to check if it is done. If the knife comes out clean without any batter stuck on it, your idadas are ready.
- When done, remove and cool. Cut into cubes and serve hot.
- Serve hot idada with amras or coconut chutney.
Idadas served with fresh chilled aamrus (smooth mango pulp) tastes yummy.