Palak Rava Idli

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 16 idlis (16 idli )

Ingredients :

1 cup semolina (rava / sooji)
1/2 cup curd (dahi)
1 tsp lemon juice
salt to taste
2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1 tbsp chopped cashewnuts (kaju)
2 tsp fruit salt

To Be Blended Into A Smooth Spinach Paste
3/4 cup blanched and chopped spinach (palak)
2 tsp roughly chopped green chillies
1 tsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
1/4 cup roughly chopped coriander (dhania)
1/4 tsp cumin seeds (jeera)
1/4 cup water

For Serving
sambhar
coconut chutney

Method :

Combine the rava, curds and ¼ cup of water in a deep bowl and mix well.
Cover with a lid and keep aside for 15 minutes.
After 15 minutes, add the prepared spinach paste, lemon juice, salt and ¼ cup of water and mix well. Keep aside.
Heat the ghee in a small pan, add the mustard seeds and urad dal and sauté on a medium flame for 30 seconds.Add the cashewnuts and sauté on a medium flame for 30 seconds.Pour this prepared tempering over the batter and mix well.
Just before steaming, add the fruit salt and 2 tsp of water over the batter.
When the bubbles form, mix gently.Pour a little batter into each greased idli mould and steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
Serve hot with sambhar and coconut chutney.