RAVA IDLI

 RAVA IDLI

INGREDIENTS 

Rava / Sooji - 2 cups

Curd - 1 1/2 cup

Baking Soda - 1/4 Tsp 

Few Whole Cashews - To Garnish 

Water - As Required 

Oil - To Grease Idli Moulds

Salt - To Taste 

INGREDIENTS TO TEMPER 

Curry Leaves - 1 Sprig

Grated Ginger - 2 Tsp

Urad Dal - 1 Tsp 

Channa Dal - 1 Tsp 

Chopped Cashews - 6

Coriander Leaves - 2 Tbsp 

Ghee - 1 Tbsp 

METHOD

Clean and chop curry leaves and coriander leaves

To a bowl add sooji salt and  curd 

Mix well and set aside for 30 minutes 

Meanwhile heat oil in a kadai and temper all the ingredients 

Finally add the cashews and coriander leaves

Pour it into the sooji curd mixture 

Mix well and add water to get the idli batter consistency 

Grease idli plates with a few drops of oil

Place a whole cashew in each mould 

Pour a ladle of batter in the mould

Steam for 12 - 15 minutes 

Serve hot with any spicy chutney of your choice or sambar or both

Notes :

Using ghee to temper is optional 

You can use oil instead 

Make sure the curd is slightly sour

Baking soda is added to get soft idlis