The colors in this dish, including the batter had a very 'retro' feel, especially with this green!
1 cup Rava/Sooji/Semolina
1 Cup Curd
3/4 Cup Water
2tsp thick Coconut Milk
1 tsp salt
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
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.
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!