These Idlis are a slight variation to the regular rice Idlis in that Semolina or Rawa is used instead of rice.
These Idlis are normally made on festival days when Konkanis generally do not eat rice.
They turn out as fully as regular rice idlis.
Makes 15 to 20
Semolina or Rawa - 2 cups
Urad dal or split black gram - 1 cup
Salt to taste
Oil for greasing
Wash and soak the urad dal in lukewarm water for about 3 hrs.
Wash, drain and grind to a smooth paste.
Cover and keep aside.
Let it ferment overnight.
Next morning, add Semolina/Rawa and mix well.
Allow to rest for about 30 minutes.Grease the idli moulds.
Put one tablespoon each of the batter into the moulds and steam for 15 mins.
Serve hot with Coconut Ginger Chutney.