Veggie Foodie

Ingredients:

• 2 tbsp ghee
• 10-12 cashew, halves
• 1 tsp mustard
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp cumin
• 7-8 curry leaves, chopped
• 1/2 tsp hing (asafetida)
• 2 chilis, finely chopped
• 1 inch ginger, grated
• 1 cup rava, coarse
• 1 cup yogurt
• 1/2 tsp salt
• 1/2 cup water
• 2 tbsp coriander, chopped
• 1/2 tsp Eno fruit salt

Method:

1. In a pan, heat 2 tbsp ghee and the 10 cashew halves.
2. Roast on low flame until the cashew turns golden brown. Remove the cashews and keep aside.
3. In the same ghee, add 1 tsp mustard, 1 tsp urad dal and 1 tsp chana dal
4. When mustard seeds start popping (making sure the dals do not get too dark), add 1 tsp cumin and let it crackle (5 seconds).
5. Add chopped curry leaves, chopped chilies, grated ginger, 1/2 tsp hing and sauté for 20-30 seconds.
6. Add 1 cup rava and roast on low flame until the rava turns aromatic, making sure it does not get dark (5-7 minutes).
7. Cool completely and transfer to the large bowl.
8. To the bowl, add 1 cup yogurt, 1/2 tsp salt and mix well making sure everything is well combined.
9. Add 1/2 cup water and mix, adjusting the consistency.
10. Now add 2 tbsp chopped coriander, cover, and rest for 20 minutes.
11. After the rava has soaked well, add 1/2 tsp Eno fruit salt and mix gently. Mix the batter until the batter turns frothy.
12. Place the roasted cashew in a greased idli plate and pour the batter in the idli mould.
13. Place the idli plate in a steamer and steam for 15 minutes.
14. Finally, enjoy the Rava Idli Recipe with any chutney such as peanut chutney.

Makes: 12 idlis

Inspiration source:

https://hebbarskitchen.com/rava-idli-recipe-instant-semolina-idli/