Beetroot & Spinach Rava Idli

           This is an instant idli (steamed cake) prepared out of rava / semolina. I have added some beetroot & spinach puree to make them more healthy, nutritious and appealing. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. 

          They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. They can also be packed for a lunch box meal. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. 

• 1 cup semolina (makes 16 idlis)
• 2 tbsp. spinach puree
• 2 tbsp. beetroot puree
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. sambar powder
• 2 tbsp. fresh grated coconut
• salt to taste
• 1 cup yoghurt
• 3-4 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

          Add more water if required. Divide the batter into 3 portions. In one portion add the beetroot puree and mix well. In the 2nd portion add the spinach puree and give it a stir. Let the 3rd portion remain as it is. 

          Now add a little of the eno fruit salt in each of the portions and give it a stir. Immediately spoon the batter in the greased idli moulds. Steam for 13-15 minutes and serve with coconut chutney and sambar.