Rava idly ingredients:1. sooji (semolina or upma ravva) 1 cup
2. mustard seeds - 1 tsp
3. channa dal - 1 tbsp
4. fresh ginger root - 1 " (grated)
5. green chilies - 3(finely chopped)
6. a big pinch of soda
7. carrots - 2(peeled and grated )
8. few curry leaves
9. few coriander leaves
10. salt to taste
11. well beaten thick yogurt (curd) - 1 cup
12. water - 1/4
13. cashewnuts - 10(roasted)
14. ghee or oil - 1 tbsp
Ravva idli preparation:
- Take a pan and heat with ghee.
- Add mustard seeds.
- When they start to crackle add channa dhal and saute till they turn into light golden brown colour.
- Then add green chillies, ginger, curry leaves and mix well.
- Now add rava and stir continuously for 3-4 mints on medium flame.
- Remove from heat and allow it to cool for 10 mins.
- Finally add grated carrot, chopped coriander leaves, well beaten curd, required quantity of water, a pinch of soda and salt.
- Mix well and keep restly for 20-30 mins.
- Now grease the idli plates with oil or ghee and place the roasted cashewnuts on each of the plate.
- Pour the ravva idly batter in the moulds and steam in idly cooker for 7 to 10 mins.
- Remove from heat and allow it to cool for 5 mins.
- Dip a spoon in cold water and run it around the idlis in the mould and flip them out using a spoon.
- Now your fluffy rava idlis are ready.
- Serve with chutney and sambar.
