Masala Rava Idli

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Ingredients:

1 cup idli rava

2 tbsp ghee

14 halved cashews

1/2 tsp mustard seeds

1 tsp chana dal 

1/2 tsp cumin seeds

few chopped curry leaves

1 pinch hing/asafoetida

1 tsp finely chopped ginger

2 green chillies finely chopped

2 tbsp finely grated carrots

2 tbsp chopped coriander leaves(optional)

1/2 cup thick curd

1 eno packet - fruit salt

water as required

salt as required


Recipe:

1. Heat ghee in a deep bottom pan on medium-low flame. Add the cashews. Stirring often, fry till the cashews till golden. Remove fried cashews by draining the ghee and keep aside.

2. To the same pan add mustard seeds and let them begin to splutter.

3. Once the mustard seeds begin to splutter add the chana dal. Stirring often fry chana dal till they look golden and crunchy. 

4. Then add the cumin seeds and fry for 4 to 5 seconds.

5. Now add the chopped curry leaves, asafoetida, finely chopped ginger and green chillies. Mix well and fry for 10 seconds. Keep the heat to a low flame.

6. Next add rava. Mix well and keep stirring till the roasted rava become aromatic and changes color a bit (SHOULD NOT get brown or golden).

7. Once the rava is well roasted, Take it in a big mixing bowl and keep it aside till rava becomes cools down a bit or till rava becomes warm.

8. To the roasted rava, add finely grated carrots, chopped coriander leaves and salt as required.

9. Next add curd and water as required. Basically will need to get a medium consistency batter. Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.

10. Brush oil on the idli pan moulds. Place a fried halved cashew in the center of the moulds. 

11. Add 2 to 2.5 cups water to the steamer and heat it till it comes to a boil.

12. Sprinkle 1 eno evenly over the batter. Add 1 tbsp of water. Quickly mix very well.

13. Pour the batter in the idli moulds. Place moulds in the steamer with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.

14. To check if it is done insert a toothpick in the rava idli, it should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. 

15. Then with a spoon remove the rava idli from the mould.

16. Serve the hot rava idli with sambar and your favorite chutney.

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