Manipal Idlis

  • 1 cup rava (sooji)
  • 1 3/4 cups thick fresh yogurt
  • 3 tsps ghee
  • 1 tsp. mustard seeds
  • 1 tsp. split black gram dal
  • 1 tsp. split bengal gram
  • 1 tsp. finely chopped ginger
  • 1/4 cup grated coconut
  • 1 1/2 tsp. salt
  • 1/4 cup finely chopped coriander leaves
  • 1/4 tsp baking powder
  • Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until light brown.
  • Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.
  • Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12 lightly greased moulds of an idli stand. Steam for ten minutes.
  • Cool slightly before removing from moulds. Serve with saar and mint chutney.

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