Rava Idli

Method

1. 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. 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. 3

   Add aromatics: Add 2 green chillies, 1-inch grated ginger and 1 sprig curry leaves. Fry 30 seconds.

4. 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. 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. 6

   Prepare steamer: Fill steamer with water and bring to a rolling boil.

7. 7

   Grease moulds: Grease each idli mould with a drop of ghee.

8. 8

   Fill and top: Fill moulds three-quarters full. Place one cashew on top of each.

9. 9

   Steam: Cover tightly and steam for 12-15 minutes until firm and cooked through.

10. 10

    Serve: Unmould while hot. Rava idli has a soft, slightly grainy texture. Serve with coconut chutney and sambar.