Rava Idli: Semolina Idli with yogurt and bell peppers

Rava Idli, from a dear friend's mother, whose recipes are part of our childhood tapestry. Have modified the recipe slightly to keep within what was available in the pantry today.

The colors in this dish, including the batter  had a very 'retro' feel, especially with this green!

Ingredients

1 cup Rava/Sooji/Semolina

1 Cup Curd

3/4 Cup Water

2tsp thick Coconut Milk

1 tsp salt

For tempering

1 1/2 tbsps of oil

1 tbsp finely chopped shallots/red pearl onions

1tbsp finely chopped red bell peppers

1tbsp finely chopped yellow bell peppers

1 tbsp finely chopped orange bell peppers

1 1/2 tbsps finely chopped green chillies

1/2 tsp ginger julienne

1 stem of curry leaves coarsely chopped

1 tsp white urad dal

1tsp mustard seeds

2 dried red chillies

Method

Dry roast the sooji on medium low heat until  the color starts changing, set aside in a large bowl.

Whisk the yogurt, coconut milk and salt, 

Ad to the rava and  mix well.

Add another 1/2 - 3/4 cup of water to make into the consistency of an Idli batter.

Keep aside.

Heat oil in a pan and temper the mustard seeds first, then the urad dal, red chillies, curry leaves, onions and ginger.

Saute until soft and add to the rava batter.

Mix well and keep aside for 15 minutes.

Grease idli moulds with a little oil, pour the batter and steam until done.

Serve with coconut chutney /sambhar or serve as is!

Notes: Did not use channa dal since my pantry ran out of it! Not a great fan of  whole/broken cashews/nuts in rice dishes, naans, cakes, ice-cream or curries so omitted that! The bell peppers were in lieu of the nuts!