Masala rawa idli
Ingredients
- Semolina 1 cup heaped
- Yogurt 1 cup heaped
- White lentil 1 tsp
- Yellow lentil 1 tsp
- Mustard seeds ½ tsp
- Green chilies chopped 2
- Coriander leaves chopped 2 tbsp
- Oil 2 tbsp
- Salt ¾ tsp
- Soda by carb 1 tsp
Method
- Roast semolina in 1 tbsp oil, remove from flame and keep in a bowl to cool, heat remaining 1 tbsp oil add mustard seeds with white lentil and yellow lentil, stir fry until golden brown, mix it with semolina, add beaten yogurt, chopped coriander leaves and green chilies, salt and soda by carb, mix well, keep aside for half an hour, greased the idli stand with oil and steam idli for 15 minutes or until done, serve hot with coconut chatni.
Ingredients for coconut chatni
- Fresh coconut grated ½ cup
- Green chilies 3
- Roasted gram 3 tbsp
- Coriander leaves 2 tbsp
- Salt ½ tsp
- Yogurt 2 to 3 tbsp
Ingredients for baghar
- Oil 2 tbsp
- Mustard seeds ½ tsp
- White lentil 1 tsp
Method
- In a blender grind together, fresh coconut, green chilies, salt, coriander leaves, yogurt and roasted gram until smooth, remove chatni in a bowl give baghar, heat oil in a pan fry mustard seeds and white lentil on low flame until light pink add to the coconut chatni, mix well and serve with rawa idli.
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