Instant Rava Idli

Heat ghee in a pan on medium heat. Add mustard seeds and let them splutter. Add chana dal and halved cashews, roasting until golden brown.

Add finely chopped green chillies, grated ginger, and curry leaves. Sauté for a few seconds until aromatic.

Turn the heat to low. Add the rava (semolina) to the pan. Roast continuously for 3-4 minutes until it turns aromatic. Do not let it brown. Turn off heat and let it cool.

3–4 min

Transfer the cooled roasted rava to a mixing bowl. Add whisked sour curd, grated carrot, fresh coriander, and salt. Mix well.

Gradually add water to make a thick, lump-free batter. Let it rest for 15 minutes so the rava absorbs the moisture.

15 min

Meanwhile, bring water to a boil in an idli steamer. Grease the idli plates with a drop of oil or ghee.

Check the batter consistency; if it's too thick, add a splash of water. Just before steaming, add the Eno fruit salt and a few drops of water over it to activate. Mix gently in one direction until frothy.

Immediately pour the batter into the greased idli molds. Do not let the batter sit after adding Eno.

Place the molds in the steamer and steam on medium-high heat for 12-15 minutes.

12–15 min

Turn off the heat. Let it rest for 2 minutes, then gently scoop out the idlis using a wet spoon. Serve hot.

2 min