Green Spinach Rava Idli with Chutneys

Ingredients

• 1 cup rava (semolina)
• 1/2 cup urad dal
• 1 cup spinach, blanched and pureed
• salt to taste
• 1/2 cup tomato chutney
• 1/2 cup coconut chutney
• 1 tsp oil for greasing
• water as needed for batter

Preparation

1. Soak urad dal 3–4 hours; grind smooth with little water.
2. Mix rava, spinach puree, salt and dal batter; rest 20 minutes.
3. Grease idli moulds lightly; pour batter and steam 10–12 minutes.
4. Check doneness with toothpick; unmould gently.
5. Warm tomato and coconut chutneys separately.
6. Serve hot idlis with both chutneys.