Rava Idli - cooking recipe

Ingredients

250 ml semolina (rava)
250 ml yoghurt
1 -2 teaspoon Urad Dal
1/2 teaspoon mustard seeds
1/2 teaspoon jeera powder
1/4 teaspoon hing (Asafoetida)
1 stalk curry leaf, finely chopped
1 teaspoon finely chopped ginger
2 green chilies, finely chopped
3/4 teaspoon salt, to taste
water, as necessary to thin the batter
1 -2 teaspoon oil or 1 -2 teaspoon ghee
1 tablespoon eno fruit salt

Preparation

In a heavy bottom pan, heat the oil and add mustard seeds.
When it starts to splutter, add jeera.
After a few seconds, add urad dal and stir it till it becomes light brown.
Add hing and immediately add the rava and saute it till it becomes light brown and loses it raw smell.
Let this cool.
Beat yoghurt in a mixing bowl and add salt, chilies, curry leaves and ginger.
Add the cooled rava mixture to this and add water as necessary so that the batter is of idli batter consistency.
When ready to make idlis, mix the eno fruit salt with the mixture and immediately pour into the the greased idli stand.
Pressure cook for 7-8 minutes without the weight.
Soft, delicious idlis are ready to eat with coconut chutney, madras powder, sambar or even yoghurt!
Note: If keeping the idli mixture for a while, it will get thicker as the rava soaks up the water, so you may have to water it down a little bit before pouring.
You can add shredded carrots, zucchini, cashew pieces etc to the idli mix to make it even more interesting.
This took me about 1 hour from scratch but if you want to reduce the time, you can fry the rava beforehand.
Makes around 20 idlis.