Prep Time: 20 Min
– Ghee – 2 tsp – Mustard – 1 tsp – Cumin Seed – 1/2 tsp – White Lentil – 1 tsp – Chickpeas Split – 1/2 tsp – Chopped Green chilli – 2 – Chopped Ginger – 1 tsp – Chopped Curry Leaves – Cashew Nut – 7 to 8 – Asafoetida – 1 pinch – Semolina – 1 cup – Salt – Chopped Coriander – Curd – 1 cup
Cook Time: 20 Min
Ingredients
1: To make the perfect Rava Idli, place a pan on flame, add two teaspoons of ghee, and heat well. 2: After the ghee melts, add one teaspoon of mustard seeds and 1/2 teaspoon of cumin seeds and sauté a little.
3: After a few seconds, add one teaspoon of urad dal and one teaspoon of chana dal, two finely chopped green chilies, and finely chopped ginger, and roast everything on low flame. 4: Now add 7-8 cashews, one pinch of asafoetida, and roast a little.
5: Add 1 cup of semolina and roast everything well on a low flame. 6: After roasting a little, turn off the flame, transfer the mix to a plate, and let it cool.
7: If you want, you can store this Rava Idli Mix in an air-tight box for 2–3 minutes. 8: Now, add salt as per taste, chopped coriander, and mix everything well.
9: Now add 1 cup of fresh curd and mix well. 10: Now take an idli mold and grease it with oil.
11: Now, check the batter, add water as required, and prepare a thick, consistent batter. 12: Add 1/2 teaspoon of baking soda and a little water, and mix well.
13: Take the idli mold, place cashew in it, and fill the batter into the idli mold. 14: Place a pan on a flame, add water, and boil for 5 minutes.
15: After 5 minutes, place the idli mold on the kadhai, close the lid, and steam for 14–15 minutes. 16: After 14–15 minutes, check the idli and transfer it to a platform.
17: After the idli turns cool, demold the idli with the help of a spoon. 18: Now your perfect Rava Idli is completely ready, and you can enjoy it.