Rava Idli

Also known as steamed soft semolina cakes.

Rice idlis are not the only idlis that South Indians eat! A variation of these idlis is made with rava (semolina), which is a Karnataka speciality. Combined with potato sagoo and chutney, this is a meal on it own. Please check out our recipe for sagoo!

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Makes about 16 idlis.

Ingredients:

• 2 1/2 cups semolina

• 2-3 sprigs of curry leaves, finely chopped

• 1 tsp mustard seeds

• 1 tsp urad daal (split black gram)

• 1/2 tsp channa daal (bengal gram)

• 20 cashew halves

• 4 tbsp ghee

• 1/2 tsp baking soda

• 1/2 tsp lemon juice

• 2-3 tbsp chopped cilantro

• 2 cups fresh yogurt

• salt to taste

Method:

1. Heat 2 tsp ghee in a pan and roast cashews until golden brown. Remove from ghee into a bowl and keep aside.

2. In the same pan using the same ghee, temper mustard seeds, urad daal, and channa daal.

3. Add chopped curry leaves and cilantro.

4. Add the rest of the ghee and lightly fry semolina, making sure it doesn't brown.

5. Put mixture into a bowl and add yogurt and salt. Mix well and keep aside for 30 minutes.

6. Mix baking soda and lemon juice into batter.

7. Grease idli plates and place one cashew half in each idli slot.

8. Add spoonfuls of batter into greased idli plates. Steam for 5-7 minutes in pressure cooker.

9. Serve hot with sagoo.