Rava Idli (Semolina Dumpling)

Rava Idli (Semolina Dumpling)

serves: 16 idli

Ingredients:

For the batter

 2.5 cup Semolina (sooji)1.5 cup yogurt (Curd)1/8 teaspoon or pinch of asafetida (Hing ) 1.5 cup Water (adjust according to consistency)2 tablespoon chopped finely Coriander leaves(optional)Baking Soda (or) Eno fruit salt - 3/4 teaspoonSalt - to taste

For tempering

1 teaspoon Mustard seeds 1/4 teaspoon Black gram split (urad dal)  1/2 teaspoon Bengal gram spilt (chana dal) Oil - 3 teaspoon4-5 curry leaves

Method

Combine the semolina, yogurt, coriander, 2 tablespoon of oil,water and salt together in a bowl. Keep aside for 30-45 minutes.Heat the remaining 1 tablespoon of oil in a small pan and add the urad dal, Chana dal and mustard seeds.When the seeds crackle, add the curry leaves and asafetida, saute for a few seconds.Pour the tempering over the semolina batter and mix well.Add the fruit salt and sprinkle a little water over it, when the bubbles forms mix it gently.Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutesCool for just a few minutes before removing each individual idli. They should come out easily and idlis should be spongy and soft.Serve hot with chutney of your choice.