Ravaa Idli (Semolina Idli)

Though I love vegetarian food, my teddies and my ?HumHum? can hardly pass one single day with a pure vegetarian menu ?.this is reality dear friends! Though they?re capable of finishing their plates in silence, they prefer relishing vegetarian food with a non-vegetarian item beside?. This day, I took this ultimate challenge to make them finish the dinner without any meat or sea food with these delicious rava idlis (recipe from Rak?s kitchen).
I partially succeeded in my challenge; Hum Hum loved them (really :)) and Akshay managed to finish two and helped himself to one more except my little sweetie Alka saying ?maman, c?est très bon? (mommy, it?s delicious?) just to please me? I understood that when I saw her sitting with the last bite full in her mouth and when she was the last one to finish??:). She manged to finish her plate anyway? As for me, I didn?t know how many I ate, didn?t have time to count actually :)?.I finished whatever I had, it was so good; Thanks to Rak?s kitchen for this delicious recipe.
Ingredients: (for making 10 ? 12 Idlis)
1 cup Semolina
1 cup Curd
1 tsp Baking powder ( the original recipe uses ENO Salt)
Lemon juice 1/2 tsp
Ginger 1 tsp (chopped finely)
4 Green chilies (deseeded and chopped finely)
6 tbsp Curry and coriander leaves (chopped finely)
Water 1/2 cup (approximately)
Salt As needed

To temper:
Mustard 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Cashews (broken into small pieces) 3 tbsp
Ghee 3 tbsp

Heat a wok, add ghee, splutter the mustard seeds, and fry slightly the urad dhal, channa dhal and the cashew nuts, add the ginger and chilies along with the curry leaves and the coriander leaves and fry until the raw smell goes.

Reduce the heat to medium low and stir fry the semolina. Remove and cool down completely.

Add the curd,the lemon juice, salt and water to obtain a thick batter like the (idli batter consistency) ; it should be neither too thick nor too watery.

Grease the idli plates. Add the baking powder to the batter and stir well; Fill in the idli molds and steam for about 5 to 7 minutes.

Serve with chutney or a curry of your choice. I've served with Coriander Chutney.