use skimmed milk

Curdling of milk while cooking in the kitchen is a common problem. Most people throw it away or use it only for making cheese. But do you know that you can make a delicious and nutritious breakfast by using curdled milk? It is very easy to prepare idli by mixing the mixture of curdled milk and semolina. It neither requires fermenting the batter for a long time nor any complicated preparation. The mild sourness of curdled milk makes the idli soft, fluffy and springy.

preparing curdled milk

Pour the curdled milk into a big vessel. Since the water and solids in curdled milk are separate, whip it well for 1-2 minutes using a whisk or spoon. This will remove the lumps of milk and it will become a smooth mixture.

Mixing semolina and salt

Now add semolina to this smooth mixture. Keep in mind that the amount of semolina should be equal to the curdled milk, like 2 cups of semolina for 2 cups of milk. Add salt as per taste and mix well so that the semolina and milk mix completely.

let the batter rest

After the batter is ready, cover it with a lid and keep it for 1-2 hours. This step is important as the semolina will absorb the liquid, causing it to swell and the batter to become light and fermented.

Batter consistency

Remove the lid after 1-2 hours. The batter will become thick due to the swelling of the semolina. If it seems too hard, add some water to it. Then add 1 packet of fruit salt or half teaspoon baking soda. To activate the fruit salt, pour 1 teaspoon hot water over it and mix gently.

Steam Idli

Apply some oil or ghee in the idli molds so that the idli does not stick. Then add the batter with a spoon. Heat water in an idli or steamer pot and when steam starts forming, insert the idli stand. Steam on high flame for 5-6 minutes. Keep in mind not to cook it for too long, otherwise the idli may become hard.

serve hot

After 5-6 minutes, turn off the gas and take out the idli stand. Do not remove it immediately, but let it cool for 2 minutes. Then loosen the edges of the idli with a wet spoon or toothpick and remove. This way you will get soft, spongy and fluffy idlis. Serve it hot with coconut, peanut or tomato-onion chutney.