- Rava (sooji/semolina) -1 cup
- Curd - 1 cup
- Coriander leaves - handful
- Cashew nuts - 6-7
- Carrot -1 (medium)
- Baking soda - 1/4 tsp
- Mustard - 1 tsp
- Asafoetida/hing - a pinch
- Urad dal - 3/4 tsp
- Green chilli - 2 finely chopped
- Ginger - 1 inch piece finely chopped
- Curry leaves - few
- Salt to taste
MethodHeat oil in a kadai / pan, add mustard seeds, when crackling mustard, urad dal and add hing.When dal changes color, add the cashews, ginger, green chilli and curry leaves.Then add rava well and roast for a few minutes. Do not burn rava.
Let it cool. After it cools, add curds, finely chopped coriander leaves, carrot, baking soda and salt needed. Gradually add water and stir without lumps. The consistency of the rava idli batter should be similar to idli batter.The idli batter should be neither thick nor thin, so adjust water accordingly.
Rava idli Let the dough rest for 15-20 minutes.Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
Serve hot with Chutney or Sambar