Ingredients
1 cup rava (sooji)
1 3/4 cups thick fresh yogurt
3 tsps ghee
1 tsp. mustard seeds
1 tsp. split black gram dal
1 tsp. split bengal gram
1 tsp. finely chopped ginger
1/4 cup grated coconut
1 1/2 tsp. salt
1/4 cup finely chopped coriander leaves
1/4 tsp baking powder
manipal idlis

Method
Heat the oil in a pan and add mustard seeds. When they sputter add the grams. Fry until
light brown.
Add chilies, ginger, coconut, salt and rava. Fry for two minutes over medium heat. Cool.
Add yogurt (curd), coriander leaves and baking powder to the rava mixture. Pour into 12
lightly greased moulds of an idli stand. Steam for ten minutes.
Cool slightly before removing from moulds. Serve with saar and mint chutney.