Rava Idly

How to Prepare

1. Heat 2 tablespoons of ghee in a frying pan over medium heat.
2. Add 1 teaspoon of mustard seeds and let them splutter.
3. Add 2 teaspoons of chana dal
4. 2 teaspoons of urad dal, and a pinch of asafoetida. Sauté until golden brown.
5. Add 4 chopped green chilies
6. 2 teaspoons of grated ginger, and 20 curry leaves. Sauté for a minute.
7. Add 5 cups of rava (semolina) and roast on low heat for 5-7 minutes until it emits a nutty aroma. Let it cool.
8. In a mixing bowl, combine the roasted rava mixture with 5 cups of curd
9. 5 teaspoons of salt, and 2.5 cups of water to form a thick batter. Let it rest for 15 minutes.
10. Add 2.5 teaspoons of Eno fruit salt to the batter and mix gently until it becomes frothy.
11. Grease the idli molds with ghee or oil. Pour the batter into the molds.
12. Steam the idlis in an idli steamer for 10-12 minutes on medium heat.
13. Remove the idlis from the molds after cooling slightly and serve hot with chutney and sambar.