for idlis:

Heat 2 tsps. Oil in a small pan, add seeds, cashews and fry till light brown.

Remove from fire, keep aside.

Take semolina in a large plate or pan.

Make a well in the centre.

Pour remaining oil here, add all other ingredients, except coconut, curds and coriander.

Pour also seasoning of seeds and cashews.

Mix gently with hands till mixture is well blended.

The mixture should have enough oil to show on your fingers after mixing.

If too dry add some more. Keep aside till required.

10 minutes before serving:

Beat curds lightly, add rava mixture, coriander and coconut and mix gently.

Keep aside for 5-7 minutes. If too dry add some more curds.

Do Not make the mixture too thin, and Do Not beat too vigorously.

When spooned into the moulds, it should hold with spreading fast.

Steam in an idli cooker for 5-7 minutes.

Check by inserting a skewer or matchstick.

It should come out clean.

For sagoo:

Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tablespoon water. Keep aside

Heat oil in a heavy pan, add cashew, dals, and fry for a minute.

Add seeds, asafoetida and allow to splutter. Add garlic & ginger

Add onions, stir fry till pink and tender.

Add ground paste, potatoes and 2 cups water.

Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.

Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir.

Simmer further 2 minutes. Remove from fire.

Serve hot with rava idlis and chutney.

continued in part 2