Ingredients:

• 3 Cups Idli batter
• 3 Tsp Tomato Chutney
• 3 Tsp Green Chutney

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Ingredients:

• Boiled rice – Puzhungal Arisi – 4 cups (heaped)
• Black gram – Uzhundhu – 1 cup (heaped) (dehu, whole)
• Rock salt – 3 tsp (heaped)

Method:

• Soak dhal together and rice separately for 3 hours.Grind dhal till smooth and frothy with minimum water.Grind rice to fine consistency.
• Before removing from grinder mix salt and ground dhal to the rice mixture well.Keep in a large container, so that there is enough space for the batter to ferment and raise.
• Grind the batter previous day itself so that the batter is fermented for atleast 8 to 10 hours.
• Next day morning mix the batter well and pour in a prepared idli pan with cloth and steam cook for 7 to 8 minutes.
• Alternatively pour in greased idli plates and steam for 7 to 8 minutes in pressure cooker.

Ingredients:

• Idli -6-8
• Red chili powder
• Tomato sauce
• Soya sauce
• Onions

Method:

• Cut the idlis into two halves and deep fry it.
• In a pan add 2 tspn oil add jeera saute and then add onions
• After sauting onions add salt, chill powder, tomato sauce and soya sauce add little water and cook for 2 min.
• Add the fried idlies and serve

Ingredients:

• Rava – 3/4 cup
• Vermicelli(semiya) – 1cup
• Carrot – few bits(optional)
• Peas – 10 (optional)
• Yoghurt – 2cup ( if you wish,you can use 1½ cup curd,1/2 water)
• Baking soda – a pinch(optional)
• Cashew – 5-6(break into two bits)

For Seasoning:

• MustardCurry leaves
• Jeera
• ginger -few bits
• Green chilly -1 big
• Peppercorns – 5-6

Method:

• First season the things given in seasoning list and add chopped carrot and peas.(tip:Use more oil)
• Fry the whole things, then add Rava and then lastly Vermicelli.
• When you feel the aroma, off the stove, once it get cool mix all the ingredients with yoghurt.
• Mix nicely now add a pinch of baking soda,cashew,salt.
• Pour in the Idly mould and stream it,Serve hot with any chutney.
• Rava idly is good to have while it is hot,adding vegetable will increase our interest on the recipe than having plain one.