Procedure1. Dry grind the grits in a blender to the consistency of regular rava/sooji.

2. Combine together all the ingredients listed for the batter. Add water if necessary to get the consistency of idli batter.

3. Heat oil in a frying pan and add the items to be tempered one by one and pour this in the batter and mix it well.

4. Grease the idli moulds (on both sides) using a non stick oil spray and fill with batter. I also grease the back because the batter from the lower plate does not stick to the top plate and you will be able to get full idlis.

5. Steam the idlis for 15-20 minutes or until a toothpick inserted comes out clean.

My NotesI prepared the idlis 1 hour after preparing the batter. But I guess that it’s not necessary, because rava idlis can be prepared as soon as the batter is ready.

Procedure
1. Wash the grits and daal and keep it aside.
2. In a pressure cooker add 1 tablespoon of ghee and oil.
3. Once it gets hot add the cumin seeds, ginger, pepper powder and hing.
4. Then add the grits and daal and fry it for 2 minutes.
5. Now pour 7 cups of water and close the pressure cooker with its lid.
6. Once the steam starts coming, put the weight and leave it for 4 whistles, switch off the stove and remove the pressure cooker from the stove.
7. Let it cool for 15-20 minutes, then you will be able to remove the weight from the pressure cooker. Now add the required amount of salt and the remaining 1 tablespoon of ghee and combine it well. Grits pongal is ready. Enjoy it with your favorite chutney or sambar.

My Notes
1. Usually in pongal, whole peppercorns are added. Since I have a toddler at home, I used pepper powder instead.
2. I get fresh ginger in bulk here. To store it, I peel the ginger and cut into small pieces and store it in a ziploc bag in the freezer. Whenever I want ginger I take one piece and grate it using a lemon zester. The gratings are so fine and paste like.