Rava Idli

For Batter :

Rava - 1 cup
Sour Yogurt - 1/2 cup
Water - 1 cup
Coriander leaves - 2 tsp
Salt - to taste

For tempering:

Oil - 2 tbsp
Red Chillies - 2 broken
Mustard seeds - 1/2 tsp
Urad Dal - 1 tsp
Cashewnuts - 1 tbsp
Curry Leaves - 8

Fruit Salt - 1 tsp

Roast the rava on low flame till you see brown streaks. Transfer into bowl and allow it to cool completely.
Add yogurt and mix well. Add coriander leaves. Allow it to rest for 10 mins.

Heat oil in a pan and add mustard seeds. When they spulter, add red chilles, urad dal and cashewnuts and brown. Then add the curry leaves.
Add this tempering to the idli batter. Now add water till a idli batter like consistency is obtained. Add salt.
Grease idli moulds. Heat water in the steamer. Add fruit salt to the batter and mix well. Immediately pour into moulds and steam for 15 mins.
Cool, unmould and serve with chutney.

Mekha Jobin

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