Ingredients (makes 12 idlies)
Rava / sooji - 2 cups (1 cup size = 150 ml)
salt - as needed
oil - 3 tsp
ghee - 1 tsp (optional - replace with regular oil if needed)
green chilies - 4
ginger - 1 inch piece
mustard seeds - 1 tsp
urad dal -1 tsp
gram dal - 1 1/2 tsp
coriander leaves (chopped) - 4 tsp
curry leaves (chopped) - 4 tsp
curd - 1 cup
lemon juice - 1 tsp
baking soda - 1/4 tsp
baking soda - 1/4 tsp
Method:
- chop green chilies and ginger to fine pieces
- heat a vessel with oil and ghee and add mustard seeds, urad dal, gram dal.
- Saute it for a minute and then add chopped ginger and green chilies
- after a minute, add rava and mix well
- add coriander leaves and curry leaves (I don't have curry leaves at home so I didn't add)
- fry it for 2 - 5 mins in low flame
- switch off the flame and let it cool down
- once it gets cooled, add curd, salt , baking soda and lemon juice
- add enough water to get idly batter consistency. it shouldn't be too thick.
- heat the idly cooker with water and grease the plates with little oil
- pour the batter in the moulds and steam it for 8 - 10 mins
- Check if its gets cooked by inserting knife or spoon in the idly. It should be clean when you take out. batter shouldn't stick to the knife.
- Serve hot with your favorite chutneys. (Kariveppilai kuzhambu / curry leaves gravy , Peanut chutney , Tiffin sambhar )
Note:
- You can also add grated carrot for a different flavor. You just need to fry the grated carrot along with ginger and green chilies. And then add rava. Rest of the procedure is same.