INGREDIENTS: 1 cup semolina / rava, 1/2 cup rice flour, 2 cups yogurt, 1/2 to 1 1/2 cups buttermilk, as per need, 1/4 tsp baking soda, 2 tsp minced ginger a handful of cilantro leaves, minced, salt, to taste
FOR THE TEMPERING – 1/2 tsp coconut oil, 2-3 green chillies, minced, 6-7 curry leaves, 1/2 tsp mustard seeds, 1/4 tsp asafetida
METHOD: In a wok, dry roast the semolina and rice flour on medium-low heat till they turn very light brown and a nice aroma of roasted flour comes. Keep aside and let it cool a little. To this, mix the yogurt, baking soda, ginger, cilantro and salt. Mix well. Add the buttermilk, a little at a time, mixing after each addition till the batter is slightly lighter than a pancake batter. Heat the oil for tempering, add the mustard seeds and once they splutter, add the curry leaves, green chillies and asafetida. Pour this on top of the idli batter and mix it in. Let it rest for at least 15 mins. Grease the idli plates and pour the batter into each of the depressions. You can fill them almost to the brim. Just be careful when putting all the plates together and transferring them to the steamer. Steam them till the idlis are done. Try inserting a toothpick and see if it comes out clean. Enjoy the warm idlis with sambar or chutney of your choice.