Rava idli

Ingredients

• 1½ cups fine semolina (rava)
• 1½ cups thick curd
• ½ cup water
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 10 cashews, halved
• 2 green chillies, chopped
• 1 tsp grated ginger
• A sprig of curry leaves
• 2 tbsp grated carrot and chopped coriander
• 1 tsp salt
• ½ tsp baking soda (or 1 tsp fruit salt)

Method

1. Heat ghee, splutter mustard seeds, then fry chana dal, urad dal and cashews until golden. Add green chillies, ginger and curry leaves.
2. Add the rava and roast on low heat for 4–5 minutes until fragrant, without browning. Cool.
3. Mix in curd, water, salt, carrot and coriander to make a thick batter. Rest for 20 minutes.
4. Grease idli plates and place a cashew or a little carrot in each mould.
5. Stir the baking soda into the batter, fill the moulds and steam for 12–15 minutes.
6. Rest 2 minutes, unmould and serve with coconut chutney, saagu and a spoon of ghee.