Rava Idli

Rava Idli Recipe
Prep: 10 mts, sitting time: 30 mts, cooking: 10 mts
Makes: approx 12-14 idlis
Cuisine: Tamil Nadu

Ingredients:
1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1″ grated ginger
3 green chilies, finely chopped
5-6 curry leaves (optional)
big pinch soda (optional)
2 carrots, grated
2 tbsps fresh coriander leaves (optional)
2 tbsps grated fresh coconut
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 tbsp ghee or oil

1 Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chillis, curry leaves and ginger.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts. Take off heat and cool.
3 Add grated carrot, coriander leaves, grated coconut, curd, water and salt and mix well. Let this sit for atleast half an hour.
4 Grease idli plates. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill till the brim.
5 Steam the ravva idlis on medium flame for around 10 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.

Note:
You can add vegetables of your choice like peas, beans and capsicum. Soda bicarb can be replaced with eno salt.