Quick Masala Idlis (spicy Semolina Steamed Cakes)

Idlis are easy to make and quick. For a long time I used the ready to make idly mixes. But for a while now I have been using a simple curd and rava mix to make instant idlis in a steamer. I started experimenting by adding spice powders to the idli mixtures and it tasted pretty great. I also make a quick jhatpat coconut chutney to go along with the idlis which does not require any tempering.

Picture of: Spicy Idlis (Spicy Rice Steamed cakes)
Picture of: Spicy Idlis (Spicy Rice Steamed cakes)
Picture of: Spicy Idlis (Spicy Rice Steamed cakes)
Ingredients: 
FOR IDLIS
Semolina/ Rava : 2 Cups
Plain curd/ yogurt: 2 Cups
Water: 3/4 cup
Salt: to taste
Garam masala: 2 pinches
Red chili Powder: 1/4 tsp
Ginger paste: 1/2 Tsp
Oil: 2 Tbsp
Baking soda: 1/2 tsp
Sugar: 2 pinches
FOR GREEN CHUTNEY
Coriander : roughly chopped 2 cups
Green chilies: 2
Frest grated Coconut: 1 cup
Sugar: 1/2 tsp
Salt: to taste
Garlic: 2 cloves
Water: 3 to 4 tbsp or as required for blending
Lemon juice: needs 1/2 a lemon
Directions: 
TO MAKE IDLIS::
Heat a pan and dry toast the rawa for 5 to 8 mins on low flame stirring continuously
When the rawa starts releasing tasty aroma. Switch off the heat and keep rawa aside
In a bowl take curd, add ginger paste, baking soda, sugar, salt to taste and spice powders mix well
Add in the rawa and water. Give it a good mix (The water measurement is just an estimate, the consistency of the batter should be thick and not watery)
Grease the idli moulds with oil and pour a ladle full of idli batter in every mould
Steam for 15 to 20 mins on medium heat
When cooked remove and serve with coconut chutney
TO MAKE CHUTNEY::
In a blender or mixer, take all the ingredients mentioned under "for chutney" except for salt & lemon juice
Blend all ingredients to a thick paste like consistency. Adjust water as required
Remove the chutney in a bowl, add salt and lemon juice. Check seasoning for salt and sugar and adjust accordingly
Serve hot idlis with this quick green chutney
Footnotes: 
Another version of this can be adding nuts, coriander, green chilies to the idli directly. For that just heat 2 tbsp oil, roast all the nuts, add coriander, green chilies and ginger and then toast the rawa with it
You may use frozen coconut if you don't find fresh coconut
if you have these idlis left over the next day they can be shallow fried in oil. This forms a crispy outer layer and the idli remains soft inside. This tastes great too