Rava Idli

🔥 Prep

• Measure out 200 g of rava (semolina) and set aside in a bowl.
• Measure out 150 g of plain yogurt and whisk until smooth.
• Measure out 1 tsp of mustard seeds, 1 tsp of chana dal, and 10 cashew nuts (roughly chopped if desired).
• Grate 2 tbsp of carrot (about 15 g) and set aside.
• Rinse 10 curry leaves and pat dry.
• Measure out 1 tsp of salt and 1 tsp of Eno fruit salt.
• Measure out 1 tbsp of oil and 150 ml of water.

🔥 Cook

• 1. Heat the 1 tbsp of oil in a wide pan over medium heat until shimmering.
• 2. Add the mustard seeds and let them splutter for 10 seconds.
• 3. Add the chana dal and sauté for 30 seconds until lightly golden.
• 4. Add the cashew nuts and curry leaves; fry for 1 minute until fragrant.
• 5. Stir in the grated carrot and cook for 1 minute.
• 6. Add the 200 g of rava to the pan and dry‑roast over medium-low heat for 3‑4 minutes, stirring continuously, until the rava turns a light golden colour and emits a nutty aroma (do not brown).
• 7. Pour in the 150 ml of water and the whisked yogurt, then add the 1 tsp of salt; mix well to avoid lumps and cook over low heat for 2‑3 minutes until the mixture thickens slightly.
• 8. Remove the pan from heat and let the batter cool for 2 minutes; then gently fold in the 1 tsp of Eno fruit salt until the batter becomes light and frothy.
• 9. Immediately pour the batter into greased idli molds, filling each cavity about three‑quarters full.
• 10. Place the molds in a steamer with boiling water, cover, and steam over medium‑high heat for 10‑12 minutes (until a toothpick inserted comes out clean).
• 11. Turn off the heat, let the idlis rest for 1 minute, then remove the molds and serve.

🔥 Serve

• Serve the hot Rava Idli with coconut chutney and sambar on the side.
• Optionally drizzle a little melted ghee over the idlis for extra richness.
• Garnish with a few fresh coriander leaves or extra curry leaves if desired.