Ingredients :

• 2 cups rawa ( semolina)

• 1 cup curds ( yogurt)

• 2 tbsp chana dal

• 2 tbsp urad dal

• 4 tbsp cashewnuts

• 2 tbsp chopped curry leaves

• 5-6 chopped green chillies

• 1 tbsp chopped ginger

• 1/4 cup chopped coriander leaves

• 1 tbsp rai (mustard seeds)

• 2 sachets of ENO

• salt as per taste

Method:

1. Soak both the dals in water for about 10 minutes. Remove the extra water and keep aside.

2. In a pan heat 2 tbsp oil, add the mustard seeds when it splutters saute both the dals. Add the curry leaves, green chillies, ginger and cashewnuts ,roast for a few seconds and then add the rawa and roast on low flame for about a minute. Remove and allow it to cool.

3. Add the curds, 2-3 cups water along with the chopped coriander leaves in the rawa mixture till you get an idli batter consistency. Allow it to rest for 15-20 minutes.

4. In the meanwhile boil some water in a idli cooker or vessel. Grease the idli moulds and keep aside.

5. After 15-20 minutes mix the batter and only if required then add some water. Mix both the sachets of ENO in the batter and immediately pour the idli batter in the greased moulds and let it steam for 15 minutes or till it is cooked.

6. Remove from flame and let it cool. Once cooled remove from the moulds and place in a serving dish.

Serve this soft and and fluffy Idlis with coconut chutney.

Note: This mixture can also be used as a pre mix which can be stored in the fridge for a month but ensuring that all the ingredients are roasted well till it is dry and there is no moisture left in it. When you want to make the idlis follow from step number 3 onwards.