Rava Idli with Coconut Chutney

Ingredients:-

For Rava Idli:

1 cup rava, coarse

1/2 cup curd

1/2 cup water or as required

1/2 tsp salt

1/4 tsp eno or a pinch of baking soda

For Coconut Chutney:

For grinding:

1/2 coconut, fresh

1.5 tbsp roasted chana dal

2 green chillies

1/2 tbsp ginger

2 tbsp curd

Salt as per taste

Water as required

For tempering:

1 tbsp oil

1 tsp mustard seeds

9-10 curry leaves

A pinch of asafoetida

Method:-

For making rava idli:

1. In a large pan roast rava till it turns aromatic. Allow it to cool completely and transfer the roasted rava to a mixing bowl.

2. Now add curd and salt to the roasted rava. Mix it well without any formation of lumps.

3. Allow it to rest for 15-20 mins or till the rava absorbs the water.

4. Further add water as required to prepare the idli batter consistency.

5. Just before steaming the idlis add in eno or baking soda. Mix it well.

6. Pour the idli batter onto the greased idli plate.

7. Steam the idlis on medium flame for 10-15 mins or till the idlis are cooked completely.

8. Finally serve plain rava idli with coconut chutney and sambhar. 

For making coconut chutney:

For grinding chutney:

1. Cut coconut into small pieces and put them in a grinder jar.

2. To it add green chillies and ginger. Next add roasted chana dal. Add salt as per taste. Add about 4-5 tbsp of water or add water as required. Also add curd to it.

3. Grind them to a smooth consistency. You can add water if the chutney looks too thick. 

4. Remove the chutney in a bowl and keep aside.

For tempering chutney:

1. Heat oil in a pan. Add the mustard seeds and allow it to crackle.

2. Then add the curry leaves and asafoetida. Fry for a couple of seconds till the curry leaves become crispy.

3. Switch off the flame and immediately pour the tempering over the coconut chutney.

4. Mix the tempering mixture very well.

5. Serve coconut chutney with idli, dosa, vada and pongal.