Rava Idli

Ingredients:

2 cups Rava (Sooji)

1/2 Red onion (finely chopped)

2 green chilli (finely chopped)

1 tsp minced Ginger

4-5 Curry leaves (chopped)

4 sprigs Cilantro (chopped)

1 cup Yogurt (plain)

1tsp Baking soda

1tsp Cumin seeds

1/2tsp Mustard seeds

1/2tsp Urad dal

1tsp Chana dal (not shown in pic)

1 pinch Asafoetida (not shown in pic)

2 broken dry red chilli (not shown in pic)

Pam Cooking spray

1tbsp Oil

1 1/2 cups Water

Salt

How to:

• In a bowl, mix rava and baking soda and keep aside.

• Heat oil in a skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, asafoetida, chana dal and urad dal.

• Now add the rava mixture into the skillet, and cook for 2-3 mins, stirring continuously. (Careful not to brown'em.)

• Transfer it to a a plate and let it cool.

• Meanwhile mix yogurt, cilantro, salt, curry leaves, green chilli and ginger in a bowl.

• Mix the yogurt mixture to the rava along with water and make it a thick pouring consistency.

• Heat oil in a pan, add onions, saute until tender and mix it to the batter.

• Grease the idli plates with cooking spray and pour the batter.

• Heat the idli pan/cooker with water, place the idli plates, close the lid and steam'em for 10-12 mins.

• Insert a clean knife or a tooth pick to check if the idlies are cooked well.
• Now transfer the idlies onto a plate. (Cover the hot idlies partially, so that the steam escapes.)

Serve hot with sambar or coconut chutney.