Manipal Idlis (South India)

Also known as Rava Idlis, Manipal Idlis have taken its name from a town in South India called Manipal. Though Idlis are of different types including the modern Button Idlis, we felt Manipal Idlis are tastiest among all. However the dish is best served with Sambar and Coconut chutney.

Ingredients

Semolina 1 cup

Curd 1½ cups

Coriander leaves ¼ cup (chopped)

Ghee 3 teaspoons

Mustard seeds 1 teaspoon

Urad daal 1 teaspoon

Chana daal 1 teaspoon

Vegetable oil to grease moulds

Chopped ginger 1 teaspoon

Grated coconut ¼ cup

Salt to taste

Baking powder 1 pinch

] Method §  Heat ghee in a frying pan; add mustard seeds to crackle; add urad daal and chana daal to fry until light brown. §  Add chilies, ginger, coconut, semolina, and salt. Fry for 2 minutes in low flame by stirring well; keep it for cooling. §  Add curd, coriander leaves, and baking powder to the fried mixture and beat well. §  Pour the batter into greased idly moulds and steam them in an idly cooker for 10 to 12 minutes. §  Allow the steamed Idlis to cool slightly before removing them from the mould. §  Serve hot with sambar and chutney.