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1
Take a dry pan, and get it very hot.
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2
Add a teaspoon of oil.
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3
Add the rava, and flash roast it until the aroma changes, and it starts emitting a nutty smell.
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4
Keep the rava aside.
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5
In the same pan, take the remaining oil.
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6
Add all the tempering ingredients ( mustard seeds, urad dal, chana dal, cashew nut pieces ).
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7
Once the mustard splutters, add the curry leaves and the asafoetida.
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8
Add all of the tempering into the rava.
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9
Also add the ginger and green chillies.
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10
Add the yogurt and the salt to make a lump free batter.
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11
The batter should be thick, and just pourable.
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12
Add the shredded cilantro leaves and the optional vegetables (except the tomatoes)
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13
In a tall vessel ( an idli cooker), take some water and bring it to the boil.
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14
Smear some drops of oil on each of the idli moulds.
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15
Add the tomato slices at the base of each mould.
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16
Then, just before pouring the batter, add the fruit salt to the batter, and whisk thoroughly.
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17
Dont whisk for too long, or else you'll lose the fizz from the fruit salt reacting with the yoghurt.
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18
Thats what makes the idlis soft and fluffy.
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19
Take some of the batter on each of the moulds.
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20
Place the idli stand into the steam from the idli cooker.
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21
Cover with a tight lid, and cook for 15 minutes.
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22
Take the idli stand out of the cooker, and leave it in the open air for a few minutes, until the stand is cool to handle.
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23
Using a sharp knife, scrape idli clean from the mould.
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24
Serve hot, with your chutney of choice and/or sambar (recipes on my account)
