Ingredients:

• 2 cups Semolina (Rava)
• 1 cup dahi / plain non-fat yogurt
• 1/2 " piece ginger, grated
• 8 green chillies, finely chopped
• 10-12 curry leaves, finely chopped
• 1 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tbsp. bengal gram (channa daal)
• 1 tbsp. split black gram (Urad daal)
• 1/2 tsp baking soda
• 2 tbsp oil
  
  Preparation:

Beat the yogurt with 1 cup of water. Add salt and asafoetida.
Heat oil in a kadhai (wok), add semolina and daals and stir-fry till semolina changes its colour to very light brown. Allow to cool.
Add semolina to beaten yogurt. Add remaining ingredients except baking soda and mix. Set aside for 30 minutes.
Before steaming the idlis, make sure the batter is of dropping consistency.
Add baking soda and water as required.
Put the batter in a well greased idli moulds or shallow pans and steam in a pressure cooker or double steamer for 10-15 minutes or until done.
Cool slightly before taking out of moulds. If shallow pans are used, cut into squares or desired shape before serving.
Serve hot with coconut chutney or Sambhar .