Bombay sujee Idlis

Posted on


29-1-2009-025

Bombay Suji Idlis is one of the varieties of Idli ( see other Idlis on this blog )  I prepare at home. This dish is ideal for fasting during the Sankashti , Shivrathri and also Ekadashi. It is also a diet for the diabetic patients. The sujee is made of Jwari and is suitable for diabetic patients since it is light on the stomach and is easily digestable. The recipe is also very simple but I personally prefer the normal rice Idli more.  As usual the left over idlies can be shallow fried.

What you need to have:

1. Blackgram Dal – 1 Cup

2. Bombay sujee – 1 and 1/3 Cup

3. Salt – To taste

4. Water to Soak and Grind Dal – 3 and 1/4 cup

29-1-2009-019

Ingredients of Bomby sujee idlies

What you do with what you have:

1. Wash Blackgram Dal 2-3 times , drain it and soak it in the above mentioned quantity of water for about 3 hours.

2. Place a wide bottomed bowl on medium flame with required quantity of Bombay Sujee in it. Add a teaspoon of cooking oil and roast it till you get a pleasant aroma but make sure it doesn’t get burnt.  One can even steam sujee in a clean cloth  for around 15 minutes in the cooker containers like we steam idlies and on cooling and add it to the fermented dal batter next morning.

29-1-2009-015 Roasted Bombay Sujee/Rava

3. Grind soaked dal in mixer/grinder to a fine consistency adding water in steps so that when you pour the ground batter in the bowl it will fall in layers. (like the cake dough) The ground batter is here below. Add required quantity of salt and keep it aside for fermentation overnight.

29-1-2009-013 The ground Dal batter

29-1-2009-016 Fermented Dal batter

5. Mix roasted Sujee from step 2 to it , stir well and keep it aside for 10 minutes

29-1-2009-021 Ready to steam Idli batter

6. Grease the Idli maker and pour Idli batter in Idli moulds and steam it in cooker for only 10 mniutes. (After the water in the cooker starts boiling.)

29-1-2009-023 Idli moulds being filled with idli batter

7. Serve steamed smooth Idlis with any super chutney of your choice.

29-1-2009-025 Bombay sujee Idlis with chutney

Number of Idlis: 20-30

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12 thoughts on “Bombay sujee Idlis

    vaidehi said:
    February 19, 2009 at 2:32 pm

    yummy..love idlis at any meal..great breakfast option to start the day 🙂

      prathibalrao responded:
      February 19, 2009 at 4:14 pm

      Hi Vaidehi,

      You can even add green peas to it just before you steam the idlies. Do try.

    Soma said:
    February 19, 2009 at 5:47 pm

    Everyone loves idlis. what is bombay suji? is it different from regular suji/rawaa? sorry for being ignorant.

    Dipti said:
    February 19, 2009 at 5:54 pm

    very delicious!!!!!!
    had a small doubt…bombay sujee means lapsi rawa or semolina or vari rawa which we eat during fast?
    is this fine rawa or coarse rawa?
    please let me know..
    Regards,
    Dipti.

    Pavithra Kodical said:
    February 19, 2009 at 6:04 pm

    Idly looks soft and delicious.Great combo 🙂

    vanamala said:
    February 19, 2009 at 7:12 pm

    looks so soft … nice recipe

    prathibalrao responded:
    February 20, 2009 at 1:24 am

    Hi Soma,
    You may please check my post Masala upma and there i have shown both the sujees. The white coloured is Bombay sujee.May be you call it by a different name and so do we.

    prathibalrao responded:
    February 20, 2009 at 1:31 am

    Hi Dipti,

    Sujee is white in colour. I do use the same for upma but mix with the wheat sujee(Bansi rawa or Kesari rawa) The reason being that it consumes lot of oil and turns out sticky hence on mixing it will be gr8. I hope you are clear. Check the post Masala upma in my blog and you will be clear still.

    prathibalrao responded:
    February 20, 2009 at 1:31 am

    Hi Pavithra,

    Thanx for ur sweet words.

    prathibalrao responded:
    February 20, 2009 at 1:34 am

    Hi Vanamala,

    Congrats on 2nd anniversary of your blog. Many more to come along in future. Thanx for ur comments.

    Madhu said:
    February 20, 2009 at 7:37 am

    Idlies looks fluffy and perfect. like the texture of idlis with sooji.

    prathibalrao responded:
    February 20, 2009 at 9:39 am

    Hi Madhu,

    Thanx for visiting my blog.

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