Manoj loves idli's and would have it for any meal, but I'm not very fond of it. I also find the whole process of making the batter a big headache and too much work, its just one of those things I don't like to do even if its so simple. That's why I love this recipe. Noted it a couple of months ago from the book, Curried Favors and I've made it every week since.
Completely hassle free and the idlis are soft and has great flavor.
1 cup fine rava/ semolina/ cream of wheat
2-3 green chillies, finely chopped
1 sprig curry leaves, finely chopped
1 tbs oil
1/2 tsp mustard seeds
1 tsp urad dal
3/4 tsp salt
1/2 tsp baking soda
1 1/3 cup plain yogurt, slightly sour
2-4 tbs water or as required
Grease the idli pans and keep aside.
Heat oil and add mustard seeds and urad dal. When the seeds begin to pop add the green chillies and curry leaves and fry for few seconds.
Add the rava and fry for 5 mins on medium high heat till golden.
Remove from heat, add the salt and baking soda and mix well. Set aside to cool.
Just before making the idlis, mix in the yogurt. Set aside for two minutes.
If the batter is too thick add a few tbs of water. The batter should be thick and must settle into the depressions easily.
Steam for 10-12 minutes till done.
Serve hot with chutney and/or sambar.
This is just a simple chutney that I make often.
1/2 cup (tightly packed) fresh grated coconut
2 red chillies or to taste
1 tsp chopped ginger
a tiny piece of tamarind
2 small red pearl onions
salt to taste