Rava Idli

Ingredients:

1. Rava (Bombay rava/Upma rava) - 2 cups
2. Sour curds - 2 cups ( or as per requirement)
3. Eno fruit salt - 1 tsp
4. Mustard - 1 tsp
5. Asafoetida powder ( Hing) - 1/2 tsp
6. Chana Dal - 1 tsp
7. Grated ginger (optional) - 1/2 tsp
8. Cashewnuts - 10-15 (optional)
9. Curry leaves (chopped) - 1 sprig
10. Coriander leaves (finely chopped) - 3-4 sprigs
11. Green chillies ( finely chopped) - 2 or 3
12. Salt - to taste
13. Oil - 2-3 tsp.

Procedure:

1. In a kadai, heat oil and temper with mustard seeds. Add chana dal ( and cashewnuts) and fry on low flame till they turn light brown. Add the curry leaves and asafoetida powder.
2. Add rava to the above and roast it on low flame till you get a light aroma.
3. Remove from flame and transfer to another container. To this add sour curds, grated ginger, green chillies, coriander leaves, salt and stir well to make a batter of consistency thicker than usual idli batter. You may have to vary the quantity of curds added to achieve this consistency.
4. Set aside the batter for 15-20 minutes. Meanwhile grease the idli plates and line them a thin tomato slice or coriander leaves or a pinch or grated carrot or a roasted cashewnut. This for garnishing and is optional.
5. Heat water in the cooker.
6. Just before ladling out the batter onto the idli plates, add a tsp of Eno to the batter and stir well. This must be done in the last moment.
7. Ladle out the batter onto the greased idli plates and steam for around 15 minutes like regular idlis.
8. Serve with aloo saagu.