Step-by-Step Instructions

1. 1.Prepare the tempering for rava

   Heat a pan over medium heat. Add 1 tbsp oil, 1/2 tsp mustard seeds, and 1 tsp urad dal. Saute until the dal turns golden brown. Add 1 tsp chopped ginger and 1 tsp chopped green chili. Saute for 10 seconds.

2. 2.Roast the rava

   Add 1 cup coarse rava (sooji) to the pan. Roast for 3-4 minutes until fragrant and lightly toasted.

3. 3.Cool the rava

   Transfer the roasted rava to a bowl and allow it to cool down completely.

4. 4.Prepare the pumpkin

   Cut a piece of pumpkin, remove the pulp and seeds, and peel off the skin. Grate it finely to get 1 cup.

5. 5.Mix the idli batter

   Once the rava has cooled, add 1/2 cup beaten curd to it. Combine everything well to form a thick dough.

6. 6.Add pumpkin and rest the batter

   Add 1 cup grated pumpkin to the rava mixture. Combine well until it reaches a thick idli batter consistency. Cover and let it rest for 10-15 minutes.

7. 7.Prepare for steaming

   While the batter rests, boil 4-5 cups of water in an idli steamer. Grease the idli molds with oil.

8. 8.Adjust batter consistency and add flavorings

   After resting, if the batter looks too thick, add 1/4 cup of water, little at a time, mixing until it reaches a thick and smooth consistency. Add 1/4 cup chopped coriander leaves and 3/4 tsp salt. Combine well.

9. 9.Activate Eno and pour batter

   Just before steaming, add 1/2 tsp Eno fruit salt to the batter, pour 1 tsp water over it to activate, and mix it well. Immediately pour the batter into the greased idli molds.

10. 10.Steam the idlis

    Place the idli stand in the steamer, cover, and cook for 12 minutes.

11. 11.Prepare chutney base

    For the chutney, heat 2 tsp oil in a pan. Break 4 red chilies and add them to the oil. Add 2 tsp urad dal and roast until the dal turns golden brown.

12. 12.Blend the chutney

    In a blender jar, combine 1/2 cup grated coconut, the roasted red chili and urad dal, 1 grape-sized tamarind, 3/4 tsp salt (or to taste), and 3/4 cup water. Blend into a smooth paste.

13. 13.Temper the chutney

    Transfer the blended chutney to a bowl. Add tempering (made with oil, mustard seeds, red chili, and curry leaves) and mix well.

14. 14.Serve the idlis

    After 12 minutes, uncover the steamer. Remove the idli stand and allow the idlis to cool down slightly. Carefully remove the soft pumpkin idlis from the molds and serve with the prepared urad dal chutney.