Preparation time: 20 Minutes | Cook time: 20 Minutes
Ingredients
Rava (Sooji) – 2 cups
Oil – 3 tbsp
Mustard seeds – 1 tbsp
Chana dal – 1 tbsp
Cashews – 6
Curry leaves – 6
Coriander leaves – ½ cup
Curd – 2 and half cup
Eno salt – 1 tbsp
water
Salt to taste
Method
- Heat oil in a pan. Add mustard seeds wait until it crackle then add chana dal let it turn light brown.
- Add cashews, curry leaves and saute for about 4 seconds.
- Add sooji, fry about 2 minutes then add salt and mix well. Takeout to a bowl. Let it cool down completely.
- Add curd and coriander leaves. Mix well. Add extra water if needed to make a medium consistency idli batter.
- Heat idli cooker by adding water to it. Grease idli plates with ghee or oil.
- Now add eno salt to the batter and mix well. Bubbles will form.
- Immediately pour batter into the idli plates and steam for about 10 to 15 minutes.
- Takeout on to a serving plate.
Hot Rava idli is ready to serve with Bombay sagu.