Rava Idli | How to make MTR Style Rava Idli

Ingredients

• 1 cup Rava/Sooji/Semolina
• 2.5 cups Thick Curd (Fresh/Sour)
• 1/4 cup Coriander Leaves Finely Chopped (Tightly Packed)
• 12 Cashews
• 1/2 tsp Cooking Soda (1 Eno Packet)
• Salt as needed
• 1 tbsp Ghee
• 1 tbsp Chana Dal
• 1/2 tsp Mustard Seeds
• 1/4 tsp Asafoetida

Instructions

1. 1

   In a pan heat ghee and fry cashews until golden brown. Remove the cashews and set them aside.

2. 2

   In the same pan, add mustard seeds and chana dal. As mustard seeds splutter and chana dal turns golden brown, add asafoetida.

3. 3

   Next add the rava/sooji/semolina and roast on low flame for about 7-8 mins. The rava should be aromatic with a nutty flavor and beginning to change color.

4. 4

   Remove the roasted rava onto a mixing bowl. Let it cool down and then add 1 cup of curd.

5. 5

   Add salt as needed and mix well. Let it rest for 15-20 mins.

6. 6

   Now add rest of the curd and finely chopped coriander leaves.

7. 7

   Mix everything together. The consistency should be neither too thick nor runny.

8. 8

   Now add the cooking soda/eno salt, quickly mix it well ensuring there are no lumps without beating the air out of the dough.

9. 9

   Place a roasted cashew on each of the idli mould. Take a small ladle of the batter and fill the idli mould.

10. 10

    Steam cook it for 8-9 mins on medium flame. Rest for 5 mins before removing the idlis.

11. 11

    Serve hot with coconut chutney and a generous drizzle of ghee on top.