Organic Rava Idlis With Sambar & Chutney

Photo: sonia gupta

Ingredients

1 cup Semolina/Sooji:

1 cup Curd:

1 teaspoon Eno: or one sachet (or 1 tsp baking soda plus a tsp of lime juice)

1 teaspoon Salt:

2 teaspoons Spinach Puree:, boiled and pureed

2 teaspoons Red Pepper and Tomato Puree:, boiled and pureed

Roasted cashews: few

1/2 teaspoon Mustard seeds:

1/2 teaspoon Cooking Oil: for greasing the moulds

Preparation

Preparing the base mix:

Add measured quantities of semolina (sooji), salt and whipped curd/yogurt in a bowl.

Mix these ingredients gently for 1 minute with a spoon until it develops into a smooth consistency batter.

Divide this batter into three separate bowls.

Preparing Idli's:

We will now add different ingredients into each bowl to get three different colors and flavors of idli.

To make fresh green idli, add spinach puree and eno salt in the first bowl, mix gently.

For red idlis, add red pepper, tomato puree and eno to the second bowl, give it a quick stir.

For white idlis, add roasted cashews and eno to the third bowl, again mix well.

Prepare the idli moulds by lightly brushing with oil and pour half cup of water at bottom of idli stand. Use a tablespoon to pour separate batters into the idli moulds. As you can see in the picture I added a mustard seed on top of each idli.

Once we are done with the batter, cover the idli maker with the lid and place it in a microwave.

For Regular size Moulds, cook in the microwave for approx 4 minutes, and for mini-idlis's cook for ~2 minutes. Once done, wait for a couple of minutes, remove the lid & scoop out the Idli's using a spoon or idli spatula.

Piping Hot Idli's are ready to be enjoyed with homemade tomato, coconut chutneys and sambhar.... !!!