Instant Rava Idli: 20-Min BreakfastVeg

1

Roast the Semolina: Heat 1 TBSP oil in a pan over high heat. Add mustard seeds, chana dal, and urad dal. Cook over low flame until slightly golden brown.

2

Add Aromatics & Roasting: Add chopped ginger, green chilli, cashew, curry leaves, and asafoetida. Stir well, then add the semolina. Cook over medium-low flame for 2-3 minutes until fluffy.

3

Cool and Mix: Transfer the mixture to a bowl and let it cool completely. Whisk in 1 cup of curd, fresh coriander, and salt.

4

Adjust Consistency: Add 1/3 cup of water (or as needed) to create a semi-thin batter. Cover and let the batter rest for 20-25 minutes.

5

Prepare for Steaming: After resting, add 1/2 tsp of baking soda and a splash of water. Mix well until the batter is fluffy.

1

Blend: In a mixer grinder, combine coconut, roasted chana dal, fresh coriander, mint leaves, tamarind, green chilli, black pepper powder, cumin seeds, salt, and water. Grind into a fine chutney.

2

Tadka (Tempering): Heat 1 TBSP oil in a pan. Add chana dal and urad dal, cooking briefly. Add mustard seeds, curry leaves, and red chillies. Pour this tempering immediately over the chutney and mix well.

1

Prepare Molds: Grease the idli trays. Place fried cashews into the molds and fill them 3/4th full with the batter.

2

Steam: Place the trays in a pre-heated steamer. Steam for 10 minutes.

3

Demold: Check with a toothpick to ensure they are cooked through. Remove trays from the steamer, let them cool for 2-3 minutes, then demold.