Rava Idli

Ingredients

• - 2 cups idli batter
• - Salt to taste
• - Oil for greasing moulds
• - Sambar to serve
• - Coconut chutney to serve

Method

1. Dry roast semolina: Heat a pan on medium. Add 1 cup fine semolina and roast 4-5 minutes stirring constantly until light golden and nutty. Transfer to a bowl to cool.
2. Make tempering: Heat 2 tbsp ghee. Fry 10 cashews until golden. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 green chillies, 1-inch grated ginger and 1 sprig curry leaves. Fry 30 seconds.
4. Mix batter: Add the tempering and cashews to the roasted semolina. Add 1 cup yogurt and salt. Mix well. Add water to make a thick batter. Rest 15 minutes.
5. Add baking soda: Just before steaming add a tiny pinch of baking soda and mix gently — this gives rava idli its soft texture.
6. Prepare steamer: Fill steamer with water and bring to a rolling boil.
7. Grease moulds: Grease each idli mould with a drop of ghee.
8. Fill and top: Fill moulds three-quarters full. Place one cashew on top of each.
9. Steam: Cover tightly and steam for 12-15 minutes until firm and cooked through.
10. Serve: Unmould while hot. Rava idli has a soft, slightly grainy texture. Serve with coconut chutney and sambar.