Rava Idli / Idly

Ingredients:

Idly rava (semolina)  - 1 cup,

Thick and sour curd – 1 1/4 cup,

Milk – 3/4 cup,

Salt as per taste,

Oil for greasing,

Seasoning:
Broken cashews - 2 tsp,
Coriander - 3 tsp,
Mustard -1 tsp,

Black gram – 1 tsp,
Dried chilly - 2 broken,
Oil -1 tbsp,

 

Method:

•  Roast rava in a pan till you get the aroma. Allow it to cool.
•  Pour curd over it, mix well with your hands and remove all lumps.
• Add salt to the dough and keep it in a warm place for 1 hour.
• Then take 1 tbsp of oil in a pan, add mustard seeds, black gram, dry chilly and broken cashews and allow it to splutter. Then mix it to the dough.
• Now pour milk little by little into the dough, mix thoroughly to form a batter which is thinner than the rice idly batter that we make. You may not need the entire milk, use it as needed.
• Chop the coriander leaves and add to the batter.
• Grease the idly plate or Idly thattu with little oil. Pour the batter and steam in steamer or pressure cooker.
• Enjoy with red chilly chutney or potato and beetroot gravy (saagu).
• To make it little more interesting you can add cooked green peas, chopped beans and grated carrots to the batter just before steaming.