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RAVA IDLI INGREDIENTS: ½ cup sooji /rava (semolina)
METHOD: First, prepare the seasoning by spluttering mustard seeds and curry leaves in a little hot ghee. Add the green chillies to it and then stir in the sooji and chopped cashew nuts. Roast until sooji is brown. Leave it to cool in another vessel. To make the idli batter, add yoghurt, grated coconut and salt to the sooji and keep aside for ½ an hour. Grease the idli moulds with ghee (not oil) and pour in the batter. Do not fill it to the top. Steam for about 20 minutes and then demould as you would a regular idli.
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