Rava Idli

• 3 tsp oil
• 1 tsp mustard
• ½ tsp jeera / cumin
• 1 tsp chana dal
• pinch hing /asafoetida
• few curry leaves
• 1 chilli, finely chopped
• 1 inch ginger, finely chopped
• 2 tbsp carrot, grated
• ¼ tsp turmeric
• 1 cup rava / semolina / suji, coarse
• ¾ cup curd / yogurt
• 2 tbsp coriander, finely chopped
• ½ tsp salt
• ½ cup water
• ¼ tsp eno / fruit salt
• 5 cashew, halves

Directions

1. Heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch hing and few curry leaves.
2. Add 2 tbsp carrot, ¼ tsp turmeric and saute for 2 minutes and now add 1 chilli, 1 inch ginger and saute for a minute.
3. roast for 5 minutes or until the rava turns aromatic.
4. keeping the flame on low add 1 cup rava and roast well.
5. cool the rava completely and transfer to a bowl.
6. Add ¾ cup curd, 2 tbsp coriander and ½ tsp salt.
7. mix well forming a thick batter.
8. now add ½ cup water and mix well forming a smooth batter.
9. rest for 20 minutes or until the rava absorbs water.
10. mix well and add water as required, to form an idli batter consistency batter.
11. grease the idli plate with oil and place cashews in the centre.
12. just before steaming add a ¼ tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.
13. pour the batter immediately into the idli plate. do not rest the batter.
14. steam the rava idli for 15 minutes on medium flame.
15. Now serve instant rava idli with coconut chutney and sambar.