Canteen Style Rava Idli

By Hebbars Kitchen · 15 min

Ingredients

Instructions

1. Heat 2 tbsp ghee in a pan and roast 10 cashews on low heat until golden brown. Set aside.
2. In the same ghee, add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, ½ tsp cumin, a few curry leaves and a pinch of hing, and let them splutter.
3. Add 2 chilli and 1 inch grated ginger and sauté briefly.
4. Add 1 cup coarse rava and roast on low heat until aromatic.
5. Cool completely and transfer to a large bowl.
6. Mix in 1 cup curd and ½ tsp salt until well combined.
7. Add ½ cup water, adjusting the consistency, then stir in 2 tbsp chopped coriander. Cover and rest for 20 minutes.
8. Add ½ tsp eno fruit salt and mix gently, then beat the batter until frothy.
9. Place the roasted cashews in a greased idli plate, pour the batter into the moulds and steam for 15 minutes.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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