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1
Put semolina in a bowl.
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2
Add salt to taste, green chillies and turmeric powder.
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3
Mix with a spoon.
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4
Add in yogurt and mix.
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5
Add little water to give it a paste like consistency.
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6
Add fruit salt and mix, and aside for 10-15 minutes (By doing so, not only will your idlis turn out much softer, but they will also have risen beautifully!
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7
).
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8
Now, grease the idli bowls.
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9
Pour this batter in the same.
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10
Boil some water in the idli container.
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11
Put in the idli bowls on the stand into the container.
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12
Steam for 10-15 minutes.
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13
Now start preparing the chutney.
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14
For this, put the coconut and chickpeas in a blender bowl.
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15
Add 1 tsp salt, sugar, green chillies and a little water.
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16
Process till smooth.
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17
Empty into a bowl and keep aside.
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18
Now get ready to make the seasoning.
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19
For this, put oil in a large sized wok.
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20
Add mustard seeds and allow to spluter.
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21
Add curry leaves, red chilli powder, green chillies and a little water so that it is a little moist.
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22
Stir fry for a minute.
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23
Add lemon juice and salt.
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24
Mix well.
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25
Allow it to come to a boil.
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26
Drop idlis carefully, one at a time, into this.
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27
Mix idlis into the seasoning to coat well with the masala.
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28
Transfer to a plate and serve with coconut chutney!
