Risen from the tiffin centers of Karnataka, the rava idli is arguably the best variation on the idli. An amalgamation of semolina, yogurt and spices, the rava idli is often served with potato sagu and coconut chutney. It’s made with Bombay sooji, but this here is one of Bangalore’s favourite.
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Heat ghee in a pan and fry mustard, cumin, chopped cashews and chana dal.
Once golden, add curry leaves, green chillies and ginger.
When the raw smell disappears, add sooji to this and mix well until crunchy. Let cool completely
Once cooled, add salt, coriander leaves, yogurt and water. Stir and set aside for 30 minutes.
Grease the idli moulds and place a roasted cashew and some grated carrots in each mould. Prepare a cooker or steamer by bringing water to a boil.
Adjust the idli batter so it's thick but runs in a smooth flow.
Add lemon juice and baking soda to the batter and mix gently.
Immediately pour the batter into the moulds and transfer to the cooker or steamer.
Close and steam for 10 minutes on a high flame. Then, let cool for a 5 minutes and then de-mould using a wet spoon.