Green peas Idli, Instant idli recipe, Matar idli recipe- Easy Instant idli recipe using sooji and green peas. Instant peas idli recipe with full video and step by step pictures.
Usually, we make Idli by grinding and fermenting Idli rice and urad dal. Sometimes when we run out of Idli | dosa batter, we make upma for breakfast or dinner. I have posted few Instant Idli and dosa recipes in Jeyashri’s kitchen. These Instant peas Idli is similar to our Rava idli recipe, but with the addition of green peas paste.
The variation of adding green peas in rava idlis turned out so well. We can add grated carrots to this Instant peas Idli to make it more colorful. I have one more interesting idea of making green peas dosa, which I will share soon. Also, check out my Green peas kheer recipe.
Check out my easy breakfast| dinner | tiffin recipes
Instant Green peas idli
Instant peas idli recipe
Ingredients
- ½ cup Rava | sooji
- ¼ cup curd
- ½ cup frozen green peas
- 3 tsp oil
- A small bunch of coriander leaves
- 2 green chili
- Few curry leaves
- ½ tsp mustard seeds
- ½ tsp urad dal
- 1 tsp chana dal
- Few cashew nuts
- 2 tsp grated ginger
- 2 pinches asafoetida
Instructions
- Grind coriander leaves, green chili, and frozen peas into a paste.
- Do not add any water, if needed add 1 tbsp water.
- Keep it aside.
- In a pan add oil and add mustard seeds, urad dal, chana dal, and cashew nuts.
- Roast till the dals and nuts turn golden brown.
- Add asafoetida powder, chopped curry leaves, and grated ginger.
- Mix well
- Add the Rava | sooji to this.
- Roast for 2 minutes.
- Switch off the flame.
- Add salt.
- Allow this to cool completely.
- Now add the green peas paste to this.
- Add the curd to this and mix well.
- Add the lemon juice now.
- Now add ½ cup water or a little more to adjust the consistency.
- Just before making the idlis add the Eno fruit salt.
- If you don’t have Eno fruit salt, add 1 tsp of Baking soda.
- Eno | Baking soda gives nice aeration to the batter.
- Grease the idli mould and pour the batter into the mould.
- Steam for 12 minutes.
- Take out and rest this for 1-2 minutes.
- Using a spoon take out the idlis from the mould.
- Serve hot with any chutney of your choice.
- The idlis stay soft even after 4-5 hours.
Video
Notes
- Grind coriander leaves, green chili, and frozen peas into a paste.
- Do not add any water, if needed add 1 tbsp water.
- Keep it aside.
- In a pan add oil and add mustard seeds, urad dal, chana dal, and cashew nuts.
- Roast till the dals and nuts turn golden brown.
- Add asafoetida powder, chopped curry leaves, and grated ginger.
- Mix well
- Add the rava | sooji to this.
- Roast for 2 minutes.
- Switch off the flame.
- Add salt.
- Allow this to cool completely.
- Add the green peas paste.
- Add the curd to this and mix well.
- Now add the lemon juice now.
- Now add ½ cup water or a little more to adjust the consistency.
- Just before making the idlis add the eno fruit salt.
- If you don’t have Eno fruit salt, add 1 tsp of Baking soda.
- Eno | Baking soda gives nice aeration to the batter.
- Grease the idli mould and pour the batter into the mould.
- Steam for 12 minutes.
- Take out and rest this for 1-2 minutes.
- Using a spoon take out the idlis from the mould.
- Serve hot with any chutney of your choice.
- The idlis stay soft even after 4-5 hours.
Super good recipe😋
Thank you