Paalak Idly

Ingredients:

• Rava/Demolina – one and half cup
• Sour curd – 1 cup
• Water – half cup
• Ghee – 2 teaspoon
• Sugar – half teaspoon
• Grated coconut – 1 tablespoon
• Cooking soda – generous pinch
• Oil – 2 teaspoon
• Salt – as per need

For seasoning:

• Mustard – 1 teaspoon
• Pepper – half teaspoon
• Cumin - half teaspoon
• Bengal gram – 1 teaspoon
• Urad dal - 1 teaspoon
• Asafoetida – pinch
• Green chillies – 2 nos.
• Ginger – small piece
• Turmeric power – pinch
• Coriander and curry leaves – few
• For garnishing: cashew nut/sliced tomato/grated carrot

Method:

• Dry roast rava in a pan, till golden colour; remove and keep.
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• Chop ginger green chillies, coriander leaves, curry leaves finely; beat curd with half cup water and salt.
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• Fry cashews with half teaspoon ghee and keep aside.
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• Add oil in the same pand and do seasoning with mustard, cumin, pepper, Bengal gram, urad dal, asafetida ; now add chopped green chillies, ginger, chopped curry leaves, chopped coriander leaves and turmeric powder ; fry well.
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• Add this already diluted curd with salt; also add paalak puree, grated coconut and mix well.
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• Now add roasted rava, cooking soda, remaining one and half teaspoon ghee, sugar, mix well and keep aside for 10 minutes; the consistency should be like idly batter (as rava gets soaked, it is likely to be thick; add little water and mix well to adjust the consistency.)
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• Grease idly mould ; place one or two fried cashew, sliced tomato, grated carrot in the mould.
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• Fill it with batter and steam cook for 8 to 10 minutes. Now attractive Paalak Idly is ready. Serve hot with any chutney.
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• Note: Paalak puree: I pressure cook water sprinkled finely chopped paalak leaves (without stem). Then I grind it and keep it for further use.