Rava Idly or Sooji Idly

Very simple to prepare at home. It does not require any elaborate grinding like the traditional idly

Recipe will serve 8 soft Rava Idlys

Ingredients:
1. Rava (sooji/semolina) -1 cup ( I used roasted rava)
2. Curd - 1 cup
3. Salt as required
4. Coriander leaves - handful
5. Cashew nuts - 6-7 (break it )
6. Carrot -1 (medium size)
7. Baking soda - 1/4 tsp
8. Oil -1 tbsp
9. Mustard - 1 tsp
10. Asafoetida/hing - a pinch
11. Urad dhal - 3/4 tsp
12. Green chili - 2 finely chopped
13. Ginger - 1 inch piece finely chopped
14. Curry leaves - few

Method 

• Heat oil in a kadai /pan, add mustard seeds, when mustard splutters, add hing and urad dhal.
• When dhal changes colour, add cashew nuts, ginger, green chili and curry leaves .
• Then add rava and roast it nicely for a few minutes. Do not burn the rava.
• Allow it to cool. After it cools, add curd, finely chopped coriander leaves, carrot, baking soda and needed salt. Add water little by little and mix it well without lumps. 
• The consistency of the rava idly batter should be similar to idly batter.The batter should neither be thick nor thin, so adjust water accordingly.
• Let the rava idly batter rest for 15-20 minutes .
• Pour it on greased idly moulds and steam cook for 10-15 minutes just as you do for normal idlys.
• Serve piping hot with any chutney of your choice.