Firstly, in a large pan roast 1 cup rava for 5 minutes or till it turns aromatic.
Allow it to cool completely, and transfer roasted rava to a mixing bowl.
Add in 1 cup curd, ½ tsp salt and combine well without forming any lumps.
Allow to rest for 20 minutes or till rava absorbs water.
Again add ¼ cup water or as required to prepare idli batter consistency.
Again add ¼ cup water or as required to prepare idli batter consistency.
Just before steaming the idlis, add in pinch of baking soda and give a gentle mix.
Pour the batter immediately onto greased idli plate.
Steam them on medium flame for 15 minutes or till the idli are cooked completely.
Take curd in a clean white cotton cloth or muslin cloth. Make a knot and hang it just above your kitchen sink, so that the whey drips to the sink. Leave it aside overnight or for a minimum of 4 hours.
In a mixing bowl, take hung curd, Ketchup, red chili powder, coriander powder, cumin powder, garam masala, salt and kasoori methi, mix well.
Now add the idli’s to the curd, spice mixture.
Also add cubed, green capsicum and tomato.
Mix gently making sure each and every idli and the vegetables are coated with yoghurt +spice mix. Cover the bowl with lid and set aside for 20mins. Let the idlis and veggies get marinated for 20 mins.
After 20 mins of marination, take 4 wooden skewers. Start inserting 1 idli followed by green capsicum, Tomato. Repeat this pattern. Prepare the rest of the skewers.
Heat a tawa. Grease the tawa with oil. Place the skewers and keep the flame low.
Pour a teaspoon of oil over each skewer. Flip the skewers on each side regularly to make sure all sides are cooked without getting burnt.
Serve hot idli tikka with green chutney.
