Rava Idli

Contains: dairy·gluten·tree nut

• Carrot

  grated

  30 g

• Cashews

  chopped

  20 g

• Chana dal

  5 g

• Coriander leaves

  chopped

  5 g

• Curd

  whisked

  150 g

• Curry leaves

  2 g

• Fruit salt

  5 g

• Ghee

  15 ml

• Ginger

  grated

  8 g

• Green chilli

  chopped

  2 pc

• Mustard seeds

  3 g

• Salt

  to taste

• Semolina

  fine

  200 g

• Urad dal

  5 g

• Water

  60 ml

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Method

1. 1Dry-roast the semolina on low heat until it smells nutty and turns pale golden, then tip into a bowl to cool.
2. 2Heat ghee and crackle mustard seeds, urad dal and chana dal until golden.
3. 3Add cashews, green chilli, ginger and curry leaves; fry until the cashews colour.
4. 4Pour the tempering over the roasted semolina and stir in the grated carrot and coriander.
5. 5Whisk the curd smooth, fold it into the semolina with the water to a thick dropping batter.
6. 6Season with salt and rest the batter for 20 minutes so the semolina swells.
7. 7Grease the idli moulds and bring water to a boil in the steamer.
8. 8Just before steaming, sprinkle the fruit salt over the batter and fold gently until frothy.
9. 9Spoon the batter into the moulds, filling them three-quarters full.
10. 10Steam for 12 to 15 minutes until a toothpick comes out clean.
11. 11Rest 5 minutes, then unmould and serve hot with coconut chutney.