हमने कभी नहीं सोचा था, इसका टेस्ट ऐसा होगा।
हमने कभी नहीं सोचा था, इसका टेस्ट ऐसा होगा। is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Mast Mola Kitchen on YouTube.
Prep: 40 min | Cook: 20 min | Total: 1 hr 15 min
Cost: $7.24 total, $1.81 per serving
Ingredients
- 2 cups Suji (Semolina) (Fine semolina, sifted)
- 2 cups Water (Room temperature)
- 0.5 cup Plain Yogurt (Unsweetened, at room temperature)
- 1 tsp Eno Fruit Salt (Optional, adds lightness to the idli batter)
- 1 tsp Salt (Fine sea salt, divided)
- 1 cup Besan (Gram Flour) (Sifted)
- 0.25 tsp Baking Soda (Food‑grade)
- 4 Green Chilies (Medium size, slit lengthwise)
- 0.5 handful Fresh Coriander Leaves (Roughly chopped)
- 5 Curry Leaves (Fresh, torn)
- 1 tbsp Vegetable Oil (For tempering the chutney)
- 0.25 tsp Turmeric Powder
- 4 Boiled Potatoes (Medium size, peeled and mashed)
- 2 cups Vegetable Oil for Deep Frying (Enough for deep frying, heat to 350°F (175°C))
Instructions
Prepare Suji Batter
In a large mixing bowl combine 2 cups suji with 2 cups water, stir to a smooth mixture and let it rest for 10 minutes.
Time: PT10M
Blend the Batter
Transfer the rested mixture to a hand‑blender jar and blend for about 2 minutes until smooth. Do not add extra water.
Time: PT2M
Add Yogurt and Eno
Add ½ cup plain yogurt and 1 tsp Eno fruit salt to the blended batter, give a quick stir to incorporate.
Time: PT1M
Steam the Idlis
Pour the batter into greased idli molds, place them in the steamer and steam for 10 minutes.
Time: PT10M
Temperature: 350°F
Prepare Besan Batter
While the idlis steam, whisk together 1 cup besan, ¼ tsp baking soda, a pinch of salt and enough water to form a smooth, pourable batter.
Time: PT5M
Make Spicy Chutney Base
Heat 1 tbsp oil in a small pan, add the slit green chilies, chopped coriander and curry leaves. Sauté for 1 minute.
Time: PT1M
Temperature: Medium heat
Season the Chutney
Add ¼ tsp turmeric and a pinch of salt, cook for another minute, then stir in the mashed boiled potatoes.
Time: PT2M
Temperature: Medium heat
Combine Potato Mixture with Besan Batter
Fold the potato‑spice mixture into the besan batter, ensuring an even distribution.
Time: PT1M
Heat Oil for Frying
In a deep frying pan, heat 2 cups vegetable oil to 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the Pakoras
Drop spoonfuls of the potato‑besan batter into the hot oil. Fry until golden brown, about 3‑4 minutes per batch.
Time: PT10M
Temperature: 350°F
Rest the Idlis
After steaming, turn off the heat and let the idlis sit in the steamer for another 10 minutes before removing.
Time: PT10M
Serve
Unmold the idlis, arrange on a plate with the hot potato pakoras, and serve with sambar and coconut chutney.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 10g
- Carbohydrates
- 45g
- Fat
- 12g
- Fiber
- 5g
Dietary info: Vegetarian, Can be made vegan by using plant‑based yogurt and oil
Allergens: Gluten (suji), Dairy (yogurt), Legumes (besan), Soy (vegetable oil, if soy‑based)
Ingredient Substitutions
- Instead of Suji (Semolina): Coarse semolina, Rice flour (different texture)
- Instead of Plain Yogurt: Plant‑based yogurt (vegan)
- Instead of Eno Fruit Salt: Baking powder (use half the amount)
- Instead of Besan (Gram Flour): Chickpea flour
- Instead of Green Chilies: Jalapeño (less authentic)
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Boiled Potatoes: Sweet potatoes (different flavor)
- Instead of Vegetable Oil for Deep Frying: Peanut oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Hand Blender or Mixer Jar
- Idli Steamer or Pressure Cooker with Idli Plates
- Idli Molds (Silicone or Metal)
- Spatula or Ladle
- Knife
- Cutting Board
- Deep Frying Pan or Kadai
- Slotted Spoon
- Paper Towels
- Measuring Cups and Spoons
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Resting the suji mixture for 10 minutes before blending.
- Adding Eno fruit salt to create a light batter.
- Steaming idlis for exactly 10 minutes without opening the lid early.
- Heating oil to the correct temperature (350°F) before frying pakoras.
Chef Tips from the Video
- Use fine‑grade suji for the smoothest idli texture.
- Fresh curry leaves add authentic aroma; if unavailable, omit without major impact.
- Serve the idlis and pakoras hot for the best contrast of soft and crunchy.
Troubleshooting
Idlis are dense and not fluffy.
Make sure the suji rests for the full 10 minutes and that yogurt is at room temperature. Adding the Eno just before steaming helps create air pockets.
Pakoras turn out soggy.
Confirm the oil is at 350°F before adding batter. Fry in small batches to avoid dropping the oil temperature.
Batter is too thick to pipe into the pan.
Thin the batter with a little water, one tablespoon at a time, until it flows easily.
Storage
Refrigerator: Idlis keep 2 days in an airtight container; reheat in a steamer or microwave. Pakoras stay crisp for 1 day, reheated in an oven.
Freezer: Idlis freeze well for up to 1 month; thaw and steam before serving. Pakoras lose crispness when frozen; not recommended.
Room temperature: Serve immediately; do not leave out for more than 2 hours.
Make-Ahead Tips
- The suji batter can be prepared up to 2 hours ahead and kept refrigerated.
- Besan‑potato mixture can be stored in the fridge for 30 minutes before frying.
- Idlis reheat beautifully in a steamer; pakoras can be reheated in a hot oven to regain crispness.
Frequently Asked Questions
What is the cultural significance and history of Suji Idli with Spicy Potato Besan Pakora in Indian street food cuisine?
Suji Idli is a modern twist on the traditional rice‑based idli, popular in South Indian street stalls for its quick preparation. Pairing it with spicy potato besan pakoras reflects the North‑South fusion trend in Indian snack culture, offering a soft‑and‑crunchy contrast that is beloved at festivals and evening tea.
What are the traditional regional variations of idli in Indian cuisine and how does this suji version differ?
Classic idli is made from fermented rice and urad dal batter, common in Karnataka, Tamil Nadu, and Kerala. The suji version replaces rice with semolina, shortening fermentation time and creating a lighter texture. It is especially popular in Maharashtra and Gujarat street stalls where wheat‑based snacks dominate.
How is Suji Idli with Spicy Potato Besan Pakora traditionally served in Indian street food culture?
Vendors typically serve the idlis hot, stacked on a banana leaf or plate, alongside a handful of golden potato pakoras. They are accompanied by a bowl of tangy sambar and a fresh coconut chutney, allowing diners to dip each bite for layered flavors.
What occasions or celebrations is Suji Idli with Spicy Potato Besan Pakora traditionally associated with in Indian culture?
This snack is common at monsoon fairs, evening tea gatherings, and during regional festivals like Ganesh Chaturthi, where quick‑cook street foods are favored. It also appears as a light dinner option during weekend family get‑togethers.
What authentic traditional ingredients are essential for Suji Idli with Spicy Potato Besan Pakora and what are acceptable substitutes?
Key ingredients include fine suji, plain yogurt, besan, green chilies, fresh coriander, and curry leaves. Substitutes can be coarse semolina (affects texture), plant‑based yogurt for a vegan version, and regular oil instead of vegetable oil, though flavor may vary slightly.
What other Indian dishes pair well with Suji Idli with Spicy Potato Besan Pakora?
Pair it with a bowl of hot sambar, coconut chutney, or a tangy tomato chutney. A side of simple cucumber raita or a fresh salad of sliced onions and lemon also complements the snack nicely.
What are the most common mistakes to avoid when making Suji Idli with Spicy Potato Besan Pakora at home?
Common errors include under‑resting the suji mixture, adding too much water which makes the batter runny, and frying pakoras in oil that isn’t hot enough, leading to soggy results. Also, opening the steamer too early can cause the idlis to collapse.
Why does this Suji Idli recipe use Eno fruit salt instead of baking powder?
Eno releases carbon dioxide quickly, creating instant air pockets that make the idlis fluffy without a long fermentation period. Baking powder works similarly but Eno is traditional in many Indian quick‑steamed recipes for its rapid leavening effect.
Can I make Suji Idli with Spicy Potato Besan Pakora ahead of time and how should I store them?
Yes. The suji batter can be prepared up to 2 hours ahead and kept refrigerated; steam the idlis when ready. Pakoras are best fresh but can be stored in the refrigerator for a day and reheated in a hot oven to regain crispness.
What texture and appearance should I look for when the Suji Idli is done cooking?
The idlis should be puffed, soft, and slightly spongy with a smooth white surface. When tapped, they should sound hollow, indicating they are fully cooked inside.
How do I know when the Spicy Potato Besan Pakoras are done frying?
Pakoras are done when they turn a deep golden‑brown color, float to the surface, and feel crisp to the touch. A quick bite should reveal a crunchy exterior and a soft, flavorful interior.
What does the YouTube channel Mast Mola Kitchen specialize in?
The YouTube channel Mast Mola Kitchen specializes in Indian street‑food inspired home cooking, offering quick, flavorful recipes that blend traditional techniques with modern shortcuts for everyday cooks.
How does the YouTube channel Mast Mola Kitchen's approach to Indian street‑food cooking differ from other Indian cooking channels?
Mast Mola Kitchen focuses on fast, pantry‑friendly versions of popular street snacks, often using shortcuts like suji instead of rice fermentation and emphasizing clear visual steps. Other channels may stick to classic, time‑intensive preparations.
What other Indian street‑food recipes is the YouTube channel Mast Mola Kitchen known for?
Mast Mola Kitchen is known for recipes such as Pav Bhaji, Masala Dosa with quick batter, Bhel Puri, and various flavored pakoras, all presented with concise, home‑cook‑friendly instructions.
Last updated: August 19, 2026
