Cucumber Idlies (Spicy)

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Steamed idlies with chutney powder

This dish is otherwise called “Thoushe (Cucumber) Muddo (Lump)” in Konkani in the Udupi/Mangalore region. In North Kanara, its called Kadamb. They are typically wrapped in turmeric leaves but since those are not quite available through the year, once can make in the Idli maker.

What you need to have:

Grated cucumber – 250 grams

Fresh grated coconut – 100 grams

Rice rava – 200 grams

Green chili – 2

Ginger 1/2″ piece

Chopped coriander leaves – a handful

Water – 1 Table spoon

Salt as per taste

Ingredients of cucumber idlies

Ingredients of Cucumber idlies

What you do with what you have:

1. Wash, peal, grate cucumber and also grate coconut.

2. Grind both grated cucumber and coconut in the mixer to a smooth consistency without adding water. (since cucumber contains lot of water)

3. Mix rice rava to the above mixture from step 2.

4. Add grated green chilly, ginger,salt and finely chopped corriander leaves to it .

The idli mix

The cucumber idli mix

5. Place a spatula with cooking oil in it on the flame. Add mustard, on sputtering add split blackgram dal and add it to the idli mix.

6. Keep the batter aside for around 15 minutes. Grease the idli maker, put the batter in the molds and steam it as usual in cooker for around 20 minutes.

7. Serve hot with any dry chutney powder or with butter.

Steamed idlies with chutney powder

Steamed idlies with chutney powder

How long it takes: 45 minutes

Number of Servings: 12-16 idlies

Vangi Bhath

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Ready to serve Vangi bhath with mixture

Vangi bhath is the delicacy from Karnataka. It can be a breakfast, party as well as a lunch dish. We prefer as a breakfast dish. Vangi is otherwise called Brinjal/Egg plant. It is available in two colors namely – green and purple. They come in spherical and enlongated shapes. Among the variety of dishes we prepare, one of them is Vangi Bhath. In my family all of us love Vangi bhath with a combination of either potato chips or the usual Haldirams mixtures. The recipe I am putting up uses the usual Semolina.  Supposing you prepare it with rice then it could be a rice item and can be a lunch dish.

Meanwhile please note that while you may use one of the commercially available powders, if you wish to give a shot at preparing your own version of Vangi Bhath powder, see my earlier post.

What you need to have:

Bombay Semolina – 150 grams

Cracked wheat Semolina – 50 grams

Brinjal/Egg Plant pieces – 100 grams

Green chillies – 4

Curry leaves a few

Mustard seeds – 1 teaspoon

Split Blackgram Dal – 1 teaspoon

Cashews – 10-15

Vangi bhath powder – 3-4 teaspoon

Fresh grated coconut – 2-3 teaspoon

Chopped coriander leaves – 2 teaspoon

Cooking oil – 2 tablespoon

Water – 550 ml

Ingredients of Vangi bhath

Ingredients of Vangi bhath

What you do with what you have:

1. Place a broad based vessel on a medium flame and dry roast both the Semolina separately till you get a pleasant aroma.

2. In another vessel keep the required quantity of water on the other gas stove to bring it to boil.

3. Wash and cut Brinjal into pieces of your preferred size and keep it aside.

4. Place a broad based vessel on medium flame with 2 table spoons of cooking oil and mustard in it.

5. When it sputters add split blackgram Dal to it. When fried add cashews, green chillies, curry leaves to it.

6. Add cut Brinjal pieces, salt to it and close it with a lid for around 10 minutes stirring occasionally.

7. Once it is cooked add roasted Semolina to it and stir for a while.

8. Add salt, vangi bhath powder and required quantity of boiled water to it. Stir and close it with a lid for a while till done.

9. Once semolina is cooked decorate it with finely chopped coriander leaves and grated coconut.

10. Enjoy it with either Haldiram’s mixture or Bhujia as shown in the image. It could be a party dish and a lunch box as well.

Ready to serve Vangi bhath with mixture

Ready to serve Vangi bhath with mixture

What to remember:

– One can also use Capsicum in place of Brinjal. It will enhance the flavour.


– Add water in steps, not all at once.

– One of the purposes of adding salt to Brinjal is to avoid it from getting over cooked.

– And don’t forget – you don’t have to buy Vangi bhath powder/mix if you are willing to make your own !

How long it takes: 45 minutes

No of servings : 4

Konkani Poha

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About Poha Upkari (Konkani Poha)

Ready konkani special poha

Beaten rice is available in 3 or 4 varieties in the markets and each of them is widely used. The thinnest poha is used in the preparation of dishes like Panchakajjaya – the beaten rice mixture which i have posted earlier. The same variety of poha is used to prepare konkani special poha, also known as Pova Upkari in the Mangalore area and Kalayilo Povu in North Kanara district.

This dish can be prepared in different flavors by changing a few ingredients – you can use sambar powder for a particular flavor. Or you can use coriander powder, jeera powder and green chilli to prepare an alternate flavor of spice. Yet another variety is prepared using Garam masala powder and Chilli powder. I am putting up the most simple way of preparing this dish that uses Chilli powder.

What you need to have

Thin Beaten rice – 100 grams

Fresh coconut – 100 grams

Chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Mustard – 1/2 teaspoon

Cumin seeds – 1/4 teaspoon

Tamarind – 1/2 “piece

Cooking oil – 2 teaspoons

The thin poha

Ingredients of Konkani Poha

What you do with what you have

1. Clean poha in such a way that there is no powdered poha left over at the bottom.

2. Grate coconut and add sugar, salt and tamarind. Squeeze this using your hand or a spatula and keep it aside.

3. Place a spatula on the flame with oil and mustard. On sputtering switch off the gas and add turmeric powder, chillie powder and cumin seeds to it.

4. Add the above seasoning from step 3 to the mixture from step 2. On mixing well, the mixture should look as the image below shows.

acaoconut being mixed with all ingredients

Dry coconut chutney

5. Add cleaned poha from Step 1 to this mixture and mix well while crushing firmly with your hands to make it smooth as shown in the image below.

Ready konkani special poha

Ready konkani Poha

Enjoy the dish with some onion toppings and coriander leaves maybe.

What to remember

– Do not use tender coconut for this dish to avoid the dish turning soggy.

– Avoid using water while either mixing the ingredients with the grated coconut or to the finished product. It should be crushed/squeezed with the hands to ensure that the dish is soft.

How long it takes – 20 minutes

Masala Dosa

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About Masala Dosa

Ready to serve Masala Dosa

Dosa is the quintessential South Indian dish. Seldom is there a South India restaurant where this dish is not available or a South Indian home where this is among the most awaited breakfast/tiffin. There are a varieties of dosas available in the hotels. The most popular being the Masala Dosa, Rava Dosa etc.

In my young days when at college masala dosa was avai lable for a mere Re 1 per dosa. Whenever i went to movies with my friends i visited Kamth hotel in Bangalore where in i ordered for Masala dosa which really tasted great. But these days many other restaurants are there to cater to the needs of all of us.

We prepare a variety of dosas at home. Masala dosa being the favorite of all of my family members. Though preparation seems to be very easy but it is actually laborious, since for masala dosa we need to have not only Alu bhaji and green chutney but also the masala (garlic red chutney)which gives the name Masala dosa for the dish. Even though the dosa batter is ground the previous night , the two chutneys are prepared in the morning itself. Preparing it previous night will not be tasty as well as fresh. But alu bhaji can be prepared over night also. Masala dosa is easy to prepare.

What you need to have:

Split Black gram Dal – 1/3 cup

Raw rice – 1 and 1/2 cups

Par boiled rice – (Katsambar rice in Kannada) 1/2 cup

Fenugreek seeds – 2 teaspoons

Water to soak and grind – 3 and 1/2 cups

Raw cooking oil – 1 table spoon

Sugar 2 – Teaspoons

Ingredients of Masala Dosa

Ingredients of Masala Dosa

What you do with what you have:

1. Wash and soak black gram dal, Raw rice, par boiled rice, fenugreek seeds together in a bowl of  3 and 1/2 cups  of water for about 5-6 hours .

2. Grind them in the wet grinder/mixer to a fine consistency adding water in steps, add required quantity of salt to the batter.

3. Let it ferment for about 10-12 hours . (the more the better in winter)

4. On fermentation the dough will have come up as shown in the image below.

Fermented Dosa batter

Fermented Dosa batter

5. Add cooking oil (other than coconut oil and ghee), sugar and stir well.

6. Keep dosa griddle on flame. Rub in a little oil to it with the tissue paper, and sprinkle water on to it.

7. Pour 1 table spoon dosa batter on the griddle and spread dosa with the base of the spoon to round shape and spread to required consistency adjusting the flame as required.

8. Make sure the dosa turns a little brown at the bottom so that its crispy.

9. Spread garlic red chutney with a spoon through out dosa in a cyclical way.

Ready to serve Masala dosa with bhaji & masala

10. Place Alu bhaji in the middle and fold dosa and serve hot with green chutney.

Masala Dosa with Alu Bhaji & super chutney


1. Every time you put up the next dosa make sure that you rub the griddle with the tissue paper or coconut coir. The reason being that if there are traces of oil there, you will not be able to spread dosa thin, and the batter gets struck to the base of the spoon hence dosa may turn out thick.

2. Always add raw oil only to the batter.

3. If left over deep fried oil is used then it may not suit the dough since it will have lost all qualities , as it has been used once for frying.

4. Always grind the batter to a thick consistency. On fermentation and also when oil and sugar is added in the morning the consistency of the batter will be fine. Do not add extra water in the morning.

Red garlic chutney(Wet)

Red garlic chutney is especially prepared for masala dosa only. This is really the ‘Masala’ in the Masala Dosa. Ironically more and more hotels these days don’t use them and serve Masala Dosa with Bhaji and Green Chutney.

The Masala is similar to other wet chutneys that we generally prepare. The difference though is that all ingredients of garlic chutney is raw. In all other chutneys green chilly is always fried in oil to avoid the raw smell. But in this particular chutney if any thing is fried/roasted the taste is lost. So all ingredients are raw and that makes the chutney taste really oasam.

What you need to have:

1. Grated Coconut – 2 teaspoons

2. Roasted split Bengal-gram Dal(Putani) – 100 grams

3. Garlic cloves – 10-15

4. Tamarind – 1/2 “piece

5. Chilly powder as per taste

6. Salt as per taste

Ingredients of Red garlic chutney
Ingredients of red garlic chutney

What you do with what you have:

All the ingredients are to be ground in the mixer adding sufficient quantity of water to a medium coarse consistency so that it will be easy to apply it to the Masala Dosa. Let it be thick in consistency.

Ready to serve Garlic chutney

Ready to serve Garlic chutney

Potato Bhaji

Potato is supposed to be the king of vegetables, as Mango is the king of fruits. We can prepare so many recipes with potato – curry, Alu Tikkies, potato chips, Alu paratas and potato bhaji. In this section, I will describe the bhaji. For Potato bhaji, the ratio of potato to onion is 1:2, the reason being that potato on cooking remains the same in quantity , where as onions reduce in quantity as they lose water.

What you need to have:

1. Potatoes medium 4

2. Onions big 8

3. Coriander leaves a handful

4. Grated coconut 1 tablespoon

Cooked alu & cut onions

Cooked potatoes, onion & turmeric

Seasoning ingredients

Seasoning ingredients for Bhaji


1. Cooking oil – 1 tablespoon

2. Mustard – 1 teaspoon

3. Split Black gram Dal – 1 teaspoon

4. Cumin seeds – 1/2 teaspoon

5. Curry leaves a few

6. Green chillies – 6

7. Turmeric powder 1 teaspoon

What you do with what you have:

1. Wash and peal potatoes. Cook it as usual in the cooker for about 15 minutes.

2. Cut onions , Green chillies lengthwise and keep it aside. Also cut boiled potatoes into cubes.

3. Grate coconut and cut coriander leaves.

4. Place a wide based bowl on the flame with cooking oil and mustard in it. On sputtering add Black gram dal to it. When it is fried add green chillies, curry leaves, turmeric powder and onions to it.

5. Add salt to the dish to fry onions.When onions turn a little transparent and change colour add cooked potatoes to it and stir well. Always fry onions on medium flame only. If burnt it will turn the dish bitter.

Ready to serve Alu Bhaji

Ready to serve Potato bhaji

6. Add grated coconut and coriander leaves.

7. Stir well and place the required quantity of Bhaji in the centre of dosa and fold it.

Green chutney(wet)

Green chutney is like any other wet chutneys prepared by using only curry leaves, coriander leaves, Ginger, Green chillies, and fresh grated coconut, tamarind etc. We do-not use red chillies for this chutney , since it will not only change the colour but also the taste of the same.

What you need to have:

1.Fresh grated coconut 100 grams

2.Green chillies 3-4

3.Curry leaves (fresh) a few

4.Coriander leaves a handful

5.Tamarind a small piece of 1/2″

6.Ginger a piece of 1″

7.Salt to taste

Ingredients of Green chutney

Ingredients of Green chutney

What you do with what you have:

1. Grate coconut and keep it aside.

2. Wash and cut green chillies.

3. Wash and clean Curry leaves and coriander leaves.

4. Add required quantity of salt and tamarind to it.

5. Grind all the ingredients in the wet grinder/mixer to a medium consistency adding required quantity of water .

6. Transfer it to a different bowl and serve the ready chutney with Masala Dosa in a small serving bowl.

For sambar you can refer to the sambar for idly recipe posted earlier.

Ready to serve Green chutney

Ready to serve Green Chutney

Time taken :1 hour

servings :15-20 Dosas


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About Khotto

Khotto or hittu is nothing but the idly batter steamed in jack leaves basket. Since I was brought up in Bangalore, it was only when I happened to visit my Granny’s place in Parkala, (a village near Manipal) that I was able to relish it. Actually there are those who don’t like Idlis but love khotto. The pleasant aroma of the jack leaves makes them smoother in general than Idlis. It is also called panna idly.

Khotto is prepared for almost all the Konkani festivals. Even without occasion it is a typical breakfast dish. For morning preparations, we prepare the jack basket previous night itself since it is rather time consuming to get this in time for breakfast. Actually, very few people take the trouble to make the jack basket since it is readily available in the market. An additional convenience is the fact there are hardly any vessels to clean and only leaves to dispose off. It is called Kadabu in Kannada and they also prepare it during festivals only.

What you need to have

Black gram Dal – 250 grams  (1 – cup )

Rice rava – 500grams (Raw rice)   (2 – cups)

Jack leaves – 4 leaves (to make one basket)

How do you make bags out of leaves:

1. Place 4 jack leaves of the same size as shown in the image below. It can even be two equal size leaves in opposite directions.

4 Jack leaves

4 jack leaves

2. Join the two leaves by small pieces of sticks of either the dry curry leaf string as shown in the image below.We normally use the slit sticks of the bamboo basket in which we get fruits or the strings of the coconut tree. These days the strings are sold in shops.

2 leaves joined and the other kept  by its  side

2 leaves joined and third kept aside

4 leaves joined to form the base

Base of the jack basket

3. Fold the corners by overlapping the edge of one leaf over the other in such a way that there is no gap. Now pin a piece of stick there. The reason to fix the corners tight is that there should not be any leakage of the batter and mess the cooker

Folding the corners of the basket

Folding the corners of the Jack basket

4. Now just pin the sticks to the top of the basket to complete it as shown in the image.

ready jack basket
Ready jack basket

What you do with what you have

1. Soak blackgram Dal in water for about 2 hours. Wash the rice rava and drain the water.

2. Grind the dal in the grinder/mixer adding water in steps. But do not make it too watery.

3. Pour dal batter in a vessel and add drained rice rava to it. Add required quantity of salt and set aside overnight for fermentation.

ready khotto batter

Fermented batter

4. Next morning mix the batter well and pour into the jack baskets.

filling the idli batter in the basket

Pouring dough in the jack baskets

5. Steam the baskets with dough in a pressure cooker for about 20 minutes as you would do with Idlis.

                                                                                                                                                                                      Khotto being steamed in the steamer

6. Tear the leaves in such a way as to ease the Khotto out of the leaves while maintaining its shape.

Serve hot with chutney and/or sambar.

What they look like:

Ready steamed khotto with chutney and dry chutney powder

Sambhar (for Idli)

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About Sambhar

Sambar is in fact a delicacy from Tamil Nadu (South Eastern State of India). It goes very well with idli (among other dishes). This is what my kids prefer with Idli, but since my husband and I prefer chutney, preparing Idli at home means preparing both Sambar and Chutney. Unlike sambars prepared as a combination with rice, this sambar is more conservative in the use of vegetables. I add only potatoes, onion and tomato for this sambar and its also comparatively thinner than the sambar used with Rice.

What you need to have:

Potatoes – (medium sized) 2

Onions (medium sized) – 4

Tomato – 1

Green chilli – 1

Tamarind pulp – 1/4 teaspoon or 1/2″ piece

Rasam powder – 2 teaspoons

Toor dal 50 grams

Water to steam vegetables – 200 ml

Ingredients of Sambar

What you do with what you have:

1. Wash, peal and cut potatoes and onions. Wash and cut tomatoes.

2. Wash Toor dal and soak in 200 ml water for about 10 minutes. Add a few drops of cooking oil to it.

3. Mix the above cut vegetables and along with slit green chilli into the soaked dal and cook for about 20 minutes in pressure cooker.
4. When the pressure is released, pour the contents to a bowl and mix 2 teaspoons of Rasam powder, Salt, Tamarind, a tea spoon of sugar and bring the mixture to boil.

5. Garnish it with coriander leaves. You may also add green fresh curry leaves for some flavour.

Serve hot with Idli.

What it looks like:

Ready to serve sambar

How long it takes: 30 minutes

Number of servings: 4

Note: For Rasam powder you may use your favorite – either home made or off the shelf. I will put up a recipe for Rasam powder (which I use for the South India Rasam as well as this sambar) shortly. I use a different sambar powder for rice-sambar combination, will put this one up as well.


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About Idli

Idli is a popular dish that is almost synonymous with South Indian food. It is available in almost all the hotels and even the road side coffee stalls in Southern India, especially Tamil Nadu and Karnataka. Most South Indian homes prepare Idly atleast once a week. Although Idli chutney is the traditional combination, more recently Idly/Sambar is also very popular. In places like Bangalore when people have to rush to their workplace early in the morning, they never bother to prepare breakfast. Instead they just eat at Idli-Sambar-Chutney at roadside stalls. Left over Idli can be either be steamed for a while and can be consumed again or they may be shallow fried. In fact, one may even prepare Idli upma on left over Idlis.

Idli is also healthy since it is prepared from the fermented batter of Black gram Dal/udad Dal and either raw rice rava or boiled rice rava. Mostly Idlis available in the hotels is made of boiled rice rava since it works out cheaper. (The reason being that the boiled rice rava proportion to Urad Dal is double that of the raw rice rava.)

I am posting this recipe upon the request of a reader although myself hailing from Karnataka I should have put up this recipe earlier on ! So here go the Idlis.

What you need to have:

Black gram Dal – (Urad Dal of a good brand like the Double Ghoda) -1 cup

Raw rice rava – 2 and 1/2 cup (only if grinding dal in a grinder) Else it can be 2 cups

What you do with what you have:

1. Wash and soak dal in water for about 2-3 hours. Wash and drain rice rava and dry it on a cloth.

2. Grind Dal in mixer/grinder for about 20 minutes adding water in steps.

3. Mix rice rava to the ground batter from above and add salt to taste (adding salt also provokes to fermentation).

4. Allow this mixture to ferment for about 8-10 hours.

The fermented idli batter

Fermented idli batter

5. Next morning grease Idli maker with the batter as below.

Note: Idly batter should be always ground thick. In fact, even after mixing rice rava it should be thick. Please do not add water because once fermented it will be fine. You can make out the consistency of the batter in the above image where the batter is being poured into the idly maker.


idli batter being filled in idli maker

Setting up idli Batter for steaming

6. Steam idlies in the cooker for about 20 minutes.

Serve hot with chutney/sambar. For one of the various chutneys, see my previous post.

What it looks like:


Idli with Chutney & Sambar

Some warnings:

1. Idlis may not come out fine the first time. Please give 2-3 trials.

2. If you are living in colder climates, then you may want to grind the Dal 24 hours in advance (instead of the usual 12 hours) to allow for fermentation.

3. Idli prepared by Dal ground in the mixer will not be as soft as if Dal is ground in the wet grinder.

4. One more thing is the softness of idlies depends very much on the quality of the Dal.

5. If you are using a microwave to warm the Idlis, do so with the lid closed without which they might become too dry and difficult to swallow !

6.To  prepare idli by grinding dal in the mixer should do it,  by adding water in steps to grind dal.  The proportion of   Udad dal-100grams then rice rava should be 125 grams.  Other steps is the same .

Number of Idlis : 20-25

How long it takes: 20 minutes steaming + 20 minutes grinding (in addition to fermentation)

Masala Upma (Khaara Uppitu)

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About Masala Upma (Khara Uppitu)

Upma is a common breakfast dish, with Masala Upma being one variety. Upma is one of those dishes that I prefer when I do not want to stand near the hot gas stove for a long time (to make dosas for instance). In Kannada and Konkani, we call it Uppittu and in Tamil it is Upma.

In my childhood, my mother never used to prepare Masala Upma; instead she would only prepare the standard Upma – simple sans tomatoes or onions etc. These days however these dishes are more common in most of functions like weddings. Masala Upma can be prepared in half an hour time and tastes great, especially when eaten with potato chips or the usual mixtures (chow-chow). My younger son loves it very much.

Tip: It is better to prepare it by mixing both Bombay Rava and Bansi or kesari Rava in the required proportion. If prepared only with Bombay rava it consumes lot of oil and will tend to form lumps.

What you need to have:

Bombay Rava (Sooji) – 2/3 cup

Bansi Rava (Kesari Rava) – 1/3 cup (Finely Cracked Wheat)

Water – 2 cups

2 Onions

1 Tomato

Cooking oil – 1 table spoon

Mustard seeds – 1 tea spoon

Black gram dal – 2 tea spoons

Green chillies – 4

Sambar powder – 1 tea spoon

Garam masala powder – 1/2 tea spoon

Sugar – 1 teaspoon

Curry leaves

Corriander and Grated coconut ( For sprinkling on top)

What you do with what you have:

1. Mix both Bombay Rava and Kesari Rava and roast them on a medium flame till you get a pleasant aroma and keep it aside. Do not roast it on a high flame to avoid it being burnt and becoming bitter.

2. Bring 2 cups of water to boil.

3. In a thick bottomed wide vessel, pour cooking oil along with mustard seeds and blackgram dal.

4. In a minute or so, add green chillies and curry leaves. Add cut onions and tomatoes to it. Add some salt so that onion will not get burnt. Stir for 2 minutes.

5. Add roasted Rava mixture, sambar powder, garam masala powder and sugar and mix well.

6. Pour boiling water into the above mixture and heat at low flame for 3-4 minutes.

7. Close the pan with a lid and leave aside for 5 minutes.

8. Remove lid and decorate it with corriander leaves, fresh grated coconut.

9. Serve warm with either potato chips or even Haldiram’s mixtures.

What it looks like:

Masala Upma

Masala Upma

How long it takes: 30 minutes

Number of servings : 4

Rava Idli

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About Rava Idli

Rava Idli is a favorite dish of my husband. I first tasted it at the Kamat hotel in Bangalore during my college days. They used to serve it with Vegetable Sagu and Chutney; it turned out very well. At home we relish it with fresh onion Chutney.

Rava idli mix from several different brands is available in the market, but I prefer to prepare it on my own from scratch. These mixes add preservatives to extend the shelf life. They also do not contain enough quantity of cashews and kishmish. Although these mixes are convenient when the going gets busy, I will recommend you find a relaxed 30 minutes somewhere to give this a shot. Since it takes just 20-30 minutes in all, you have enough time in the morning to make this a part of your lunch box.

What you need to have:

1. Bombay Rava – 1 cup

2.  curds(thick) – 1 cup

3. Water – 1 cup

4. Fresh grated coconut – a handful

5. Bengalgram dal (Chana dal) – 2 teaspoon

6. Grated carrots – 2

7. Cooking soda – 1/2 teaspoon(fresh)

8. Sugar – 1/2 teaspoon

9. Cooking oil – 1 table spoon

10. Mustard seeds – 1 teaspoon

11. Bengalgram dal – 1 teaspoon

12. Green chillies (optional) – 2

13. Curry leaves – 1 sprig

14. Cashews & raisins –  handful

15.Coriander leaves – a handful(to garnish)

16. Fresh grated coconut – a handful(to garnish)

What you do with what you have:

1. Place a pan on the gas with oil in it. Add mustard seeds and on popping add Chana Dal followed by cashews, kishmish, grated carrot and green chillies.

2. Add bombay rava and fry it till you get a pleasant smell. By then the grated carrot will have crumpled. See picture below.

3. Switch off the gas and let the mixture cool.

4. Add coriander leaves and grated coconut.

5. Separately mix the  curds, water, salt, sugar and cooking soda and grind it in the mixer/blender for about 10 seconds.

6. Now add the mixture (as shown below) from Step 4 to it and set aside for about 20 minutes.

7. Meanwhile, grease the Idli stand and pour the mixture (from Step 6) into the Idli molds.

8. Steam the Idlis in the cooker for about 15 minutes (just as you would steam the regular Idli).

The Idlis are now ready to be relished with some ‘super chutney’.

What they look like: