📝 Ingredients
- 1 cup rava (semolina/sooji)
- ½ cup thick curd (yogurt, fresh & slightly sour preferred)
- ½ cup water (adjust for consistency)
- 1 tsp eno fruit salt (for soft fluffiness)
- 1 tbsp oil or ghee (for roasting)
- ½ tsp mustard seeds
- 1 tsp urad dal (split black gram)
- 1 tsp chana dal (Bengal gram)
- 8–10 fresh curry leaves
- 1 green chili, finely chopped
- ½ inch ginger, grated
- 2 tbsp grated carrot (adds color & nutrition)
- 2 tbsp finely chopped coriander leaves
- A pinch of turmeric (optional, for color)
- Salt – to taste
- 4–5 broken cashews (optional, for garnish)
👩🍳Recipe
- Step 1: Dry Roast the Rava
- -Heat a pan on low flame. Add 1 cup rava and roast gently for 4–5 minutes till aromatic.
- - Do not let it brown. Remove and let it cool completely.
- Step 2: Temper the Flavor
- -In the same pan, heat 1 tbsp oil/ghee. Add mustard seeds, let them splutter.
- - Then add urad dal, chana dal, curry leaves, chopped green chilies, grated ginger. Fry till dals turn golden brown.
- Step 3: Add Veggies to Tempering
- -Add grated carrots and a pinch of turmeric. Cook for 2–3 mins.
- - off heat and let it cool slightly.
- Step 4: Mix Rava Batter
- -In a mixing bowl, add the cooled roasted rava, curd, and ½ cup water.
- - the entire tempered mixture along with coriander leaves and salt. Mix well.
- - Cover and let it rest for 15–20 minutes so rava absorbs flavors.
- Step 5: Prepare for Steaming
- -If the batter is too thick after resting, add a little water to get pouring consistency.
- - Just before steaming, add eno fruit salt and mix gently.
- - batter will froth up and become light.
- Step 6: Steam the Idlis
- -Grease the idli molds. Optionally place one cashew in each mold.
- - the batter into each mold and steam in a preheated steamer for 10–12 mins on medium flame.
- - a toothpick to check – it should come out clean.
- Step 7: Serve Garma-Garam
- -Let the idlis rest for a minute, then demold gently using a spoon.
- - hot with coconut chutney, tomato chutney, and sambar. For royal touch, drizzle some ghee over the idlis before serving!