Ingredients to serves 15 Idlis
– Semolina (Rava) – 2½ cups.
– Buttermilk – 4 cups.
– Fruit Salt – 1 tbsp.
– Purti Soyalite Refined Soyabean Oil – 2 tbsp.
– Salt – to taste
– Purti Soyalite Refined Soyabean Oil for greasing.

For Tempering
– Cumin Seeds (Jeera) – 1 Tsp
– Coconut – Thinly sliced, 2 tbsp
– Green Chillies – 2, chopped
– Curry Leaves (Kadi Patta) – 4
– Purti Soyalite Refined Soyabean Oil – 1 Tbsp

Process: Mix the semolina, buttermilk, oil and salt together in a bowl. Keep aside for at least 30 minutes. Prepare the tempering by heating the oil and adding cumin seeds, coconut, green chillies, and curry leaves. When the cumin seeds crackle, add the tempering to the semolina batter. Add the fruit salt, mix well and pour the batter into greased idli moulds. Steam for 7 to 10 minutes. Serve hot with a chutney of your choice.