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Rava Idli,Chutney
Ingredients :
1 pav bombay soji
½ litre sweet curds (thick)
5-6 tsp ghee
5 green chillies
1 small piece ginger
4 tsp coconut gratings
10 to 12 cashewnuts
1 sprig curry leaves
½ tsp mustard seeds
salt to taste
Method
Cut ginger and green chillies finely.
Prepare seasoning in frying pan with mustard and curry leaves in ghee, and put chopped green chillies to it.
Then mix soji and cashewnut bits the seasoning and roast for a few minutes (till brown) on a low flame.
Take out from flame.
When cool, transfer the roasted soji to a vessel.
Prepare idli mix by adding coconut gratings, curds and a little salt to the soji and keep aside for half an hour.
Rest of the Method: is same as for plain idli, except that the idli cups are greased with ghee, instead of oil.
Chutney for Rava Idli
Method
4 tablespoons grated coconut
2 teaspoon(s) bengal gram (chana dal) roasted
1" piece ginger peeled and chopped
4 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of mustard seeds and black gram (udad dal)
½ teaspoon(s) asafoetida powder
4 curry leaves
1 red chilli(es) broken into bits
2 tablespoon(s) oil
lemon juice and salt to taste
Grind the coconut, roasted gram, green chillies, coriander leaves and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Let them splutter and then add the black gram (udad dal), red chillies, curry leaves and asafoetida powder. Fry briefly till the gram turns red and pour it on the chutney.
Add salt and lemon juice to the chutney.