Name: Vegetable Rava Idli with Coconut Chutney
Yield: 4 servings
Ingredients: Semolina (suji/rava) — 1 cup + 2 tbsp (200 g); Ghee (cow) — 2 tsp (10 g); Mustard seeds — ½ tsp (2 g); Curry leaves — 8 leaves (1 g); Ginger, fresh — 1½ tsp grated (8 g); Curd (dahi), plain — ¾ cup + 1 tbsp (200 g); Water — ⅓ cup (80 ml); Carrot — ⅓ cup grated (50 g); Green peas, fresh — 3 tbsp (30 g); Rock salt (sendha namak) — ½ tsp (3 g); Fruit salt (Eno) / leavening — 1 tsp fruit salt (Eno) (4 g); Coconut, fresh grated — 1 cup fresh grated (chutney) (80 g); Chana dal — 1 tbsp roasted (chutney) (15 g); Ginger, fresh — 1 tsp (chutney) (5 g); Water — ⅓ cup (chutney) (80 ml); Rock salt (sendha namak) — pinch (chutney) (1 g); Coconut oil — 1 tsp (chutney tempering) (5 g); Mustard seeds — ¼ tsp (tempering) (1 g)

Serves: 4
Portion: 3 idlis + 3 tbsp chutney
Time: Rest 20 min · Steam 12 min
Texture: Soft, spongy
Season: Spring–summerMay
Dosha: Vata
Pitta
Kapha
Light; balances Pitta

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Semolina (suji/rava)	1 cup + 2 tbsp	200 g	1000 g
Ghee (cow)	2 tsp	10 g	50 g
Mustard seeds	½ tsp	2 g	10 g
Curry leaves	8 leaves	1 g	5 g
Ginger, fresh	1½ tsp grated	8 g	40 g
Curd (dahi), plain	¾ cup + 1 tbsp	200 g	1000 g
Water	⅓ cup	80 ml	400 ml
Carrot	⅓ cup grated	50 g	250 g
Green peas, fresh	3 tbsp	30 g	150 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Fruit salt (Eno) / leavening	1 tsp fruit salt (Eno)	4 g	20 g
Coconut, fresh grated	1 cup fresh grated (chutney)	80 g	400 g
Chana dal	1 tbsp roasted (chutney)	15 g	75 g
Ginger, fresh	1 tsp (chutney)	5 g	25 g
Water	⅓ cup (chutney)	80 ml	400 ml
Rock salt (sendha namak)	pinch (chutney)	1 g	5 g
Coconut oil	1 tsp (chutney tempering)	5 g	25 g
Mustard seeds	¼ tsp (tempering)	1 g	5 g

Method

How to cook it

Step 1: Heat ghee; add mustard, curry leaves and ginger; add suji and roast 4 minutes; cool.
Step 2: Mix in curd, water, carrot, peas and salt to an idli-batter consistency; rest 20 minutes.
Step 3: Grease idli moulds. Just before steaming add fruit salt and 1 tbsp water; mix gently.
Step 4: Fill moulds; steam 12 minutes; rest 5 minutes before unmoulding.
Step 5: Chutney: grind coconut, roasted chana dal, ginger, salt and water smooth; temper with coconut oil and mustard.