Ingredients:
fine rava – 2 cups (heaped)
(Bombay rawa)
oil and ghee – 5 Tbl.sps
green chillies – 10 (minced)
sour thick curd – 2 cups
finely cut onions – 1/2 cup
cut coriander leaves & curry leaves – 2 Tbl.sps
cooked peas – 1/4 cup (optional)
powdered salt – 11/2 tsp
cooking soda – 1/2 tsp
For garnishing:
grated carrots – 2 Tbl.sps
scraped fresh coconut – 2 Tbl.sps
For seasoning:
mustard seeds – 1/4 tsp
black gram dhal – 1/2 tsp
bengal gram dhal – 1 tsp
broken cashewnuts – 11/2 Tbl.sp (optional)
Method:
Mix roasted rava with curds without forming lumps.
Heat oil, add seasoning and then finely cut onions.
Fry for 2 to 3 minutes in medium flame.
Pour over curd, rava mixture with salt, minced chillies, cut coriander leaves and soda.
Mix well and immediately pour in greased Idli plates and steam for 7 minutes (or) till cooked.
(To add carrots or coconut, sprinkle it on greased idli plates and then pour rava mixture on top).
