Steamed Rava Cake

🔥 Prep

• Measure out 200 g rava (semolina) into a mixing bowl.
• Measure out 100 g yogurt into a separate bowl.
• Measure out 80 g sugar.
• Measure out 0.5 tsp cardamom powder.
• Measure out 1 tsp Eno fruit salt.
• Measure out 1 tbsp ghee.
• Measure out 100 ml water.
• Measure out 0.1 tsp salt.

🔥 Cook

• 1. Mix the 200 g rava, 80 g sugar, 0.1 tsp salt, and 0.5 tsp cardamom powder until evenly distributed.
• 2. Add the 100 g yogurt, 100 ml water, and 1 tbsp ghee; Stir to form a smooth batter, ensuring no lumps.
• 3. Let the batter rest for 5 minutes to allow the rava to absorb moisture.
• 4. Gently fold in the 1 tsp Eno fruit salt; Mix just until incorporated, taking care not to over‑mix.
• 5. Grease a 7‑inch round or square steaming dish with a little extra ghee; Pour the batter into the prepared dish, spreading it evenly.
• 6. Place the dish in a steamer; bring water to a boil, then steam over medium heat for 15‑20 minutes, or until a toothpick inserted in the centre comes out clean.
• 7. Turn off the heat and let the cake sit in the steamer for 2 minutes before removing.
• 8. Transfer the steamed rava cake to a wire rack to cool slightly, then cut into 2‑inch squares for serving.

🔥 Serve

• Serve the warm rava cake squares with a drizzle of melted ghee.
• Pair with coconut chutney or a tangy tomato‑onion chutney for contrast.
• Enjoy alongside a hot cup of masala chai or filter coffee.
• Optional: garnish with a few chopped pistachios or cashews for added crunch.