Rice and Rawa Idli

Ingredients

1. Heat water in a heavy bottom vessel or non-stick deep curved pan. (do not use thin stainless steel vessels).
2. Add green gram dal, bengal gram dal, salt and oil to the water.
3. When it starts boiling pour rice rawa and stir constantly in reduced flame to avoid lumps.
4. Stir till moisture is absorbed completely and remove from fire. (Do not over cook).
5. Add grated fresh coconut and cool down thoroughly.
6. Grease hands and knead, sprinkling water if necessary like chapati dough.
7. Make medium orange sized balls and flatten with hands, using oil or water to hands while shaping it.
8. Use up all the dough in the same manner and keep covered under a wet cloth.
9. Place it on greased idli plates and steam for 7 to 10 minutes in medium flame.
10. Serve, hot with coconut chutney and any other sweet payasam if liked.