Rava idli is a popular breakfast you get in Bangalore restaurants and has been one of my favourites. I make it whenever we have lots of curds left and it turns out really good. They are like steamed semolina cakes.
Ingredients
2 cups fine rava or semolina
1½ cup curds
2 tsp ghee or oil
½ tsp mustard
½ tsp channa dal
½ tsp urad dal
½ small carrot finely grated
3 tbsps of coriander leaves, finely chopped
½ inch ginger finely chopped
2 tbsp chopped curry leaves
2tbsps broken cashewnuts
pinch of asfoetida
½ cup water
½ tsp salt
¼ tsp baking soda
Method:
Heat a kadai or vessel, add 2 tsp oil/ ghee. when hot add mustard seeds, when they crackle add channa and urad dal, cashew nuts, lower the fire and add curry leaves and ginger.
Next add rava, roast it on medium to low fire for 3-4 minutes, until u get a nice aroma, add asfoetida. Now put off the fire.
Cool the rava completely.
Take the curds in a bowl and whisk well. Add salt, carrot, coriander leaves, ½ cup water and mix. Add the cool rava and mix well.
Close the lid and let this mixture sit for 15 minutes.
Meanwhile pour five cups of water in the idli steamer and bring it to boil. Grease the idli plate or moulds.
Add 3 tbsp water to the batter, rava idli has a thick consistency. Add baking soda and mix well just before steaming. Pour into the greased idli moulds and steam it for 10 minutes on high flame.
Makes about 20 idlies, but this depends on the size of the moulds.
Enjoy rava idlies with coconut chutney.
Lyn's Kitchen 
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