Indian cuisine · Breakfast & Eggs

Rava Idli

Steamed semolina cakes with yogurt and cashews that rise light and fluffy without overnight fermentation.

Ingredients · for 4 servings

• 250 g semolina
• 300 g yogurt
• 60 g cashews
• 1 carrot
• 1 tsp baking soda
• 1 tsp mustard seeds
• 1 tbsp urad dal (skinned black lentils)
• 12 curry leaves
• 2 green chilies
• 3 tbsp ghee
• 1/2 bunch cilantro
• Salt

Instructions

1. Toast the semolina in 1 tbsp ghee in a pan over medium heat for 4–5 min, stirring, until lightly fragrant and dry and loose, then let it cool.
2. In the remaining ghee, toast the cashews for 2 min until golden, remove them, then let the mustard seeds and urad dal pop for 30 sec and briefly fry the curry leaves and finely chopped chilies.
3. Mix the tempering, the toasted semolina, the finely grated carrot, the cilantro, the yogurt and 1 tsp salt; add enough water to make a thick batter that falls heavily off the spoon.
4. Let the batter swell for 20 min, then check again – it thickens further and usually needs another 3–4 tbsp water.
5. Grease the idli molds, place a cashew in each, stir the baking soda into the batter only right before steaming, and fill the molds three-quarters full.
6. Steam for 12–14 min until a knife inserted comes out clean, rest for 5 min, unmold and serve hot with coconut chutney.