Vegetable Rava Idli with Coconut Chutney

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 22 idlis

Ingredients :

For The Coconut Chutney (makes 3/4 Cup)
4 tbsp freshly grated coconut
4 tbsp roasted chana dal (daria)
1 tbsp roughly chopped green chillies
1 tsp roughly chopped ginger (adrak)
3 tbsp chopped coriander (dhania)
7 to 8 curry leaves (kadi patta)
1 tbsp fresh curds (dahi)
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
10 to 12 curry leaves (kadi patta)
1 small whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)

For The Vegetable Rava Idli
2 tbsp grated carrot
2 tbsp boiled and coarsely crushed sweet corn kernels (makai ke dane)
2 tbsp finely chopped french beans
1 1/4 cups semolina (rava / sooji)
3/4 cup curds (dahi)
salt to taste
1 1/2 tbsp oil
1/2 tsp urad dal (split black lentils)
1/2 tsp chana dal (split bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp green chilli paste
1/2 tbsp fruit salt

Method :

For the coconut chutney

Combine the coconut, roasted chana dal, green chillies, ginger, coriander, curry leaves, curds, salt and 4 tbsp of water and blend in a mixer to a smooth paste. Keep aside.Heat at the oil in a small pan and add the mustard seeds.When the seeds crackle, add the urad dal, remaiming 3 to 4 curry leaves, red chillies and asafoetida and sauté on a medium flame for a few seconds.Pour this tempering over the coconut mixture and mix well. Keep aside.

For the vegetable rava idli

Combine the curds and 1 cup of water in a deep bowl, whisk well and keep aside.Combine the semolina, curd-water mixture, ¾ tbsp of oil in a deep bowl, mix well and keep aside for 30 minutes.Add the carrot, corn, french beans and salt and mix well. Keep aside.Heat the remaining ¾ tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.When the seeds crackle, add the green chilli paste and curry leaves and sauté on a medium flame for a few seconds.Pour the tempering over the semolina batter and mix well.Just before steaming, add the fruit salt and 2 tbsp of water over it.When the bubbles form, mix gently and pour spoonfuls of the batter into greased idli moulds and steam in a steamer for 10 minutes.Repeat with the remaining batter to make more idlis.

How to serve

Serve hot idlis with coconut chutney.