Rawa Idli

1 cup ( 200 g ) rava ( sooji / semolina )
1 1/2 cup ( 300 ml ) curd
1/2 teaspoon salt
A pinch baking soda
1 tablespoon chopped coriander leaves

1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon channa dal
2 teaspoon cashew nuts, split
1/2 - inch piece ginger, chopped
1 green chilli, chopped
1 spring curry leaves

In a pan, heat oil. Add mustard seeds. When they begin to crackle, add channa dal, cashew nuts, chopped green chilli, ginger and curry leaves.

Fry all the ingredients for a minute or two. Then add the rava and toss till all the ingredients are mixed.

Continue to cook until the rava changes color and emits a light roasted aroma.

Remove from the heat and allow the mixture to cool.

A couple of minutes before steaming the idlis, place the cooled mixture in a vessel / bowl.

Add curd, a pinch of soda, salt to taste and chopped coriander leaves. Mix all the ingredients well. Take care to see that no lumps remain.

Grease each idli mould with little oil and fill the rava idli batter in each mould or cups.

Steam for about 15 minutes on a medium heat in a steamer / pressure cooker ( do not put weight ).

Open the lid and allow to cool naturally.

Serve with chutney and potato sagoo ( subji ).