Rava Idly

When I was living in Bangalore, my landlady, who was from Udipi used to make this Rava Idly so tasty that its impossible not to go back to her and ask her for the recipe.  And I am glad I have got this recipe from her. After relocating to Canada, this recipe is getting 5 star rating from my husband :). Below measurements serves 2.The next post is for mint/pudina chutney. You can also have these idlies with that!

Ingredients:
Step 1 ingredients:
Sooji/Rava (Indian Semolina):  1 1/2 cup
Yogurt: 1 cup
Salt: 1 tbsp
Grated coconut (fresh is better, you can use frozen also): 3 tbspGrated carrot: 1/2 cup (you can use upto 3/4 cup if you want)
Cilantro/coriander leaves: handful

For tempering/tadka:
Oil: about 2 tbsp
Mustard seeds: 1/2 tsp
Channaa Dal (split chick peas): 1/2 tsp
Green chillies: finely cut, 1 tsp
Ginger (crushed): 1 inch piece
Asafetida: 1/8 tsp

Curry Leaves: a string (use small leaves)

Method:

• Heat a pan and roast the rava/semolina until they slightly golden color. Transfer this to another bowl.
• In the same pan, heat oil and all the ingredients mentioned in "for Tadka" in the same order. Remove this pan from heat now.
• To this pan, add rava first, stir and then add everything under step 1 ingredients. 
• Leave the pan aside for 30-40 mins.
• Take the idly stand and grease this with clarified butter. Pour in the mix you just made into each slot.
• Top each slot with a cashew nut. (optional)
•                                     

• Steam this in a pressure cooker for 15-18 minutes and yummy rava idlies are ready! Serve hot.

Note:

1. The batter should be just couple of notches thicker than paint consistency. Add more yogurt, should there be a need.
2. This goes very well with sambar or coconut chutney.