Rava Idli

Rava idli

Total time: 30min

Prep        5min

Cooking   10min

Level:   Easy

Yield:   12-15 idlis

 Ingredients

1 cup Rava (sooji/semolina)
1 cup Curd
1 tbsp. Graded Ginger
1 Carrot - graded

 ¼ tsp. Baking soda

           Water

For the seasoning
1 ½ tbsp. Oil

1 tsp.  Mustard
¾ tsp. Channa dal

Curry leaves – few

8-10 Cashew (break it)

Instructions

Heat 1½ tbsp. of oil in a non-stick pan or heavy based pan or kadai.

Add mustard seeds and when the mustard seeds start to splutter, add channa dal and fry till it turns golden brown color.

Add curry leaves and fry for 10 seconds. Then add cashew and fry.

Then add rava and roast for 3mins or till when rava starts turns brown color

Cool down for few minutes and keep aside.

Add curd and mix, add ginger, carrot, baking soda and salt.

Add water in small quantities and mix it well without lumps.

The consistency of the rava idli batter should be similar to idli batter. The batter should neither be thick nor thin, so adjust water accordingly.

Rest the batter for 5minutes.

Place each roasted cashew upside down on the idli plate. Pour the batter immediately into the idli molds and steam it for 8-10 minutes in medium heat. Insert a knife or fork in the middle and check - If it comes out clean then idlis are done else steam it for few more minutes. Allow it to rest for 5mins then unmold.

Rave idli is served hot and is to be eaten along with Saagu and Coconut Chutney