Steamed Semolina Idlis - no fancy gadgets

For a very long time, I have been reading about you guys posting tons of recipes for idlis. I have never ate or made those myself. Not that I wouldn't want to, but I was always put off by all those lovely idli makers you guys have and I don't. Then I went to Japan two weeks ago to see my Tompa who was there doing beez-nees and I bought myself a gorgeous South Indian Vegetarian cookbook. Those tempting pictures and fabulous curries just had me wrap my apron around me and get cooking as soon as I stepped off the plane.
I mean just have a look for yourself.

And when I saw those idlis, I was like "I gotta make these and the fact that I have no idli maker will not stop me".

Then I finally asked Bindiya of In Love With Food for a suggestion. She was so sweet and suggested cup cake forms or muffin forms. I was very pleased with her helpfulness but then I realized. Oh... I don't even have separate muffin forms in the house... Argh.

BUT! From having a closer look at the picture I knew it wasn't going to be a problem. With hosting my own A Spoonful of Christmas event in mind, I had a brilliant idea. A spoonful of idlis. So I decided to use a big tablespoon to shape the idlis before putting them into the steamer. Now, how simple is THAT. I figured ancient Indian grandmothers also didnt have idli maker in their houses and they still managed. So I went for it and it came out pretty good:

SEMOLINA IDLIS:
(Rava Idli)

spice ladder: **

prep time: 35 minutes
makes: 12 tiny idlis

• 2 tbsp oil
• 1 cup semolina
• 2 cm piece of ginger
• 2 green chilies
  
• 1 handful coriander leaves
• 1/2 cup yoghurt
• salt
• tadka (Indian fragrant oil)

In a wok, heat the oil and roast semolina until golden. Transfer to a mixing bowl. Add the chopped ginger, green chilies, coriander leaves, yoghurt and salt to taste. Mix well. Add freshly made tadka and mix thoroughly. Add more water, if needed. The result should be a compact dough.
Now take a big tablespoon and spoonful the dough. Press against the bowl to flatten it out and transfer to the steamer. Like this:

Steam for 10 - 15 minutes. They are done when a toothpick pierced through them comes out clean. Serve warm with anything you would serve rice with.

I had mine with buttermilk curry and aubergine chutney.