Oil: 1 tbsp, or ghee
Mustard: 1 tbsp, seeds
Channa dal: 1 tbsp, split lentils
Chili pepper: 3 each, chopped
Ginger: 1 tbsp, grated
Cream of wheat: 1 cup
Soda: 1 pinch
Carrots: 2 each, grated
Raisins: 50 g
Coconut: 2 tbsp
Curd: 225 ml, well beaten
Cashew nuts: 2 tbsp
Coriander
Indian rice cakes with mustard seeds, chana, carrots, raisins and coconut, garnished with coriander.
Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chiles and ginger.
Immediately add the sooji ravva and stir fry on low to medium heat, stirring constantly for 3 minutes. Take off heat and cool.
Add the soda, grated carrot, raisins, grated coconut, curd, 50 ml / 2 fl oz / 1/4 cup water and salt and mix well. Let stand for at least half an hour.
Grease idli plates. Place a roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill to the brim.
Steam the ravva idlis on medium flame for approx. 10 minutes. Turn off heat and let it sit for 5 minutes. Remove the ravva idlis carefully with a spatula and chop. Garnish with coriander and serve hot with chutney of your choice.
