PREPARATION

1. In a mixing bowl, add 180 grams semolina, 250 grams yogurt, 150 milliliters water, 1/2 teaspoon ginger paste, 2 teaspoons green chili, 1 teaspoon salt, 2

tablespoons boiled green peas, 2 tablespoons bell pepper, 2 tablespoons coriander and mix it well.

2. Rest the mixture for 10 minutes.

3. Heat 2 teaspoons oil in a pan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon white lentils and stir well.

4. Add 10 - 12 curry leaves and stir for 1 - 2 minutes.

5. Transfer this tempering into the semolina mixture and mix it well.

6. Now, add 1/2 teaspoon fruit salt, 2 tablespoons water and mix it well.

7. Heat 2 tablespoons oil in a pan, add 1/4 teaspoon mustard seeds, pour the idli batter and spread evenly.

8. Cover it with lid and cook for 2 - 3 minutes.

9. Flip it gently and cook for another 2 - 3 minutes.

10. Serve hot with coconut chutney.