Name: Idli with a Maroony twist recipe by Pavithra Raja at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3
Ingredients: Rava (sooji/semolina) -1 cup; mangalore chillies 6; tomatoes 2nos; imli pulp; Cumin seeds 1tbsp; urad dal1.5tbsp; channa dal 1.5tbsp; Drumstick or brinjal or both; methi 1/4tbsp; jaggery 1/2tbsp; Curd - 1 cup; Salt as required; Coriander leaves - handful; Cashew nuts - 6-7; Beetroot -1 (medium size); Baking Soda - 1/4 tsp; Oil -1 tbsp; Ginger - 1 inch piece finely chopped; Mustard - 1 tsp; Asafoetida/hing - a pinch; Green chilli - 2 finely chopped; Curry leaves - few

Ingredients Serving: 3

Rava (sooji/semolina) -1 cup
mangalore chillies 6
tomatoes 2nos
imli pulp
Cumin seeds 1tbsp
urad dal1.5tbsp
channa dal 1.5tbsp
Drumstick or brinjal or both
methi 1/4tbsp
jaggery 1/2tbsp
Curd - 1 cup
Salt as required
Coriander leaves - handful
Cashew nuts - 6-7
Beetroot -1 (medium size)
Baking Soda - 1/4 tsp
Oil -1 tbsp
Ginger - 1 inch piece finely chopped
Mustard - 1 tsp
Asafoetida/hing - a pinch
Green chilli - 2 finely chopped
Curry leaves - few

Instructions

Preparation Grate Beetroot Chop ginger, green chilli and coriander leaves finely.
Heat oil in a kadai Add mustard seeds and hing. When mustard splutters add cashew nuts, ginger, green chilli and curry leaves. Add Grated beetroot Then add rava and roast it nicely for a few minutes. Do not burn. Allow it to cool.
After it cools, add curd, finely chopped coriander leaves,baking soda and needed salt. Add water little by little and mix it well without lumps. The consistency of the rava idli batter should be similar to idli batter.
Let the batter sit for 15-20Min. Pour it on Greased Idli Tray and Steam it for 10min.
Udupi Style Sambar Preparations: Cut the veggies
Take a pan and heat coconut oil until slightly hot. Add in all the ingredients of the sambar powder masala and roast on a low flame until the lentils are golden. Remove from heat and set aside on a plate to cool. Grind it with 1/2cup water.
Next we will cook toor dal and drumstick in a pressure cooker.
Heat oil in a pan and add in the mustard seeds and curry leaves. Let the mustard seeds splutter. Add in the tomatoes and brinjal. Saute for a couple of minutes. Add in the tamarind pulp.
Let the mixture boil for 10 minutes. Add in the jaggery, salt and hing (asafoetida).
Add in the ground sambar masala paste. Add half a cup of water to clean the mixie jar and add the water back to the pan. Let the mixture simmer for 5 more minutes. Add in the cooked dal mixture to the pan.
Simmer briefly for a couple of minutes. Add in the chopped coriander leaves and switch off the flame.

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