1 ½ portions yoghurt
Juice of ½ lime
1 -2 green chillis (chopped)
Handful of chopped cilantro leaves
How to :
Basically follow the packet instructions, but after making 2 batches this is how I figured to do it:
1. Add the lime juice to the yoghurt and let the yoghurt sour for 10 – 15 minutes.
2. Add the idli mix and stir well. Let sit for at least 10 minutes. The mix will fluff up and start to bubble gently as follows:
Foodnote: Make sure the last rung of your idli stand is well above the water because when you shut the pressure cooker, the water will boil and bubble up. You don’t want it to mix with the idli batter – you’ll end up with a lot of sludge.
5. Take the whistling thing off the top of your pressure cooker and shut it. Let cook for about 10 – 15 minutes or till you think the water has all escaped as steam.
6. Pop the idlis out of the cups and serve with chutney.