Yellow Pumpkin Idlis, Parangikkai Idlis

          At home, we never get tired of idlis and dosas, so whenever I find a new type of idli or dosa, I immediately try it out. Today's post is going to be yet another healthy idli, Yellow Pumpkin Idlis, Parangikkai Idlis. The original recipe here uses idli rava ( rice semolina ), I have replaced it with millet rava, this time I have used saamai rava/little millet rava. The idlis are a lot similar to the Cucumber Idlis that I have already posted. The texture is not like that of regular rice idlis, it's more like rava idlis and sort of crumbly, like, when we dip it in chutney or sambar, it breaks down. We loved it with some coconut and peanut chutney, do give it a try..

Need To Have

• Saamai Rava/Little Millet Semolina - 1 cup
• Grated Yellow Pumpkin/Parangikkai - 2 cups
• Chana Dal/Bengal Gram - 1 tablespoon
• Grated Coconut - 1/4 cup
• Green Chilly - 1, chopped finely
• Chopped Coriander - 2 tablespoons
• Salt - 1 teaspoon

Method

          Grate the pumpkin in a fine grater and keep, about 2 cups. Soak the chana dal for about 30 mins to an hour. Now take the millet rava, grated coconut, chopped coriander and salt.

          Add the grated pumpkin, mix it with your hand, the consistency should be like, when you press the mixture with your hand the liquid should ooze out. Leave this covered for about 40 minutes to an hour. Then add the soaked chana dal, a tablespoon of water and mix it up.

          Grease the idli moulds with oil, then spoon in the mixture and spread it out and steam it for about 15 to 17 minutes. Leave it to cool down a little, then remove the idlis and serve.

Note
The consistency of the mixture depends on the moisture content of the grated pumpkin, if it's dry, then add some water and leave it.
The idlis might look very delicate, they might look like they will break down while removing. But if you leave them for about 5 minutes, then you can remove them easily with a spoon dipped in water. After removing, keep them in a hot pack.