Rava idli

Preparation for rava idli Heat 2 tablespoons ghee in a pan

Fry 8 split cashews until golden and set aside for garnishing

To the same pan add ½ teaspoon mustard, ¼ teaspoon cumin, 1 tablespoon broken cashews and ½ tablespoon chana dal

Fry until the dal turns golden

Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and ¾ teaspoon ginger

Saute until it turns fragrant just for 30 seconds

Then quickly add 1 cup rava

Mix well to coat the semolina with ghee

Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic

Do not brown the rava

Set this aside and cool completely

Making rava idli batter When the rava is cooled down completely, add salt, 2 to 3 tablespoons coriander leaves, ¾ cup curd and half cup water

Mix well until the batter is uniform

Cover this and set aside for 30 mins

After 25 mins, grease the plates and place a cashew in each of the moulds

Also sprinkle some carrots

Set this aside

How to make rava idli Bring water to a boil in a steamer or cooker

When the water is just about to come to a boil in a few minutes, Check the consistency of the batter and pour more water if needed

The batter has to be thick like regular idli batter and must be smooth

When you drop it with the spoon it should not be lumpy

It should not be of pouring consistency either

Skip this step if using eno

Add 1 tsp lemon juice to the batter and give a quick stir

Then sprinkle eno or soda and gently give a good mix

Avoid over mixing

The batter needs to be steamed immediately otherwise the rava idli will not turn fluffy & soft

Immediately transfer the batter to moulds

Place it in the hot steamer and steam for 10 mins on a high flame

Allow the idlis to cool down for 2 mins

If the rava idli is properly done, then a skewer or fork inserted into it comes out clean or with little crumbs

When the rava idlis cool down for about 3 to 4 mins, demould them with a wet spoon

Serve rava idli with coconut chutney or potato sagu (recipe below)