Brunch time..
2 cups of rava
2 small aloo finely chopped
1 carrot finely chopped
peas (optional)
1 tsp finely minced or grated ginger
1/2 cup dahi
2 tsp rye (mustard seeds)
2 tsp urad dal
2 tsp channa dal
some dhania finely chopped
1 green chili finely chopped
salt to taste
Oil
Use a couple of tbsp of oil to the rava and mix well. When you take a handful of the mixture in your hand and squeeze them, you should be able to hold the shape of the rava some what. If not, add a little bit more oil. This makes the idly’s come out soft. Keep it aside for about 10 -15 minutes.
Add some water to the dahi and make it a butter milk.
Heat 1 tbsp oil and add rye, let it splutter. Then add the urad dal, channa dal and until the color turns golden brown.
Add this to the rava mixture. Add all the vegetables, ginger, chili and dahi as well and mix it well to get a little thicker than a pouring consistency.
Pour into idli plates and steam it for about 15 – 20 minutes until cooked. Serve hot with coconut chutney.
