Rava idli ( Rave idli/ Rawa idli)

Rawa idli or Rava idli or Rave idli ( in karnataka its called this way) is a idli made of semolina or sujji. This is a typical south Indian dish. I'm happy this is from karnataka. I used to have it often back in Bangalore and Mysore ( Bombay tiffanys is too good). I've heard this was invented by MTR when there was shortage of rice during world war second, they substituted rice with wheat( semolina or sujji) and they were successful. I'm really not bothered about its origin. I'm happy someone invented a fantastic recipe like this. Here it goes...

Ingredients:
Rava - 2 cups
Sour thick yogurt - 2 cups
Curry leaves - 1/2 stalk
Mustard seeds - 1/4 tsp
Cashew nuts - 6 nos
Urad dal - 1/2 tsp
Channa dal - 1 tsp
Fresh coriander(chopped) - 2 tbsp
Green chillies - 4 nos
Baking soda - 1/2 tsp
Salt for taste
Ghee- 6tbsp

For garnishing each rava idli:
Tomatoes - 1 slice
Grated carrots - 2 tbsp
Grated coconut - 2 tbsp
Cashew nuts - 1 nos

Method:
Roast rava and keep aside. Heat 5 tbsp ghee in a tadka pan and splutter mustard seeds, urad dal, channa dal, curry leaves and cashew nuts. When the cashew nuts , channa dal, urad browns lightly, turn off the flame. Pour this over the roasted rava and mix well (see that no lumps are formed). Add the thick sour curd to this rava mixture and mix well. Add finely chopped coriander leaves, chopped green chillies, salt and baking soda. Now the rava idli batter is ready. Grease the idli plates with remaining ghee. Place the garnish of your choice on these greased plates, pour the batter over the garnish and steam for 7 min in medium flame or till its done. Serve hot along with coconut chutney and ghee.

Note:
I used fine semolina. In India its called Bombay rava. Click here for a idli/idly recipe