Ingredients:

  • 1.5 cups fine Rava (semolina/suji)
  • 1 cup sour curd (yogurt)
  • 1 cup warm water
  • 0.5 tsp salt
  • 1 tsp Eno fruit salt
  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig fresh curry leaves
  • 2 green chilies, finely chopped
  • 1 tsp ginger, finely grated
  • 1 tbsp cashew nuts, halved

Instructions:

  1. Heat oil in a small pan over medium heat.
  2. Add mustard seeds and wait until they start popping.
  3. Stir in cumin seeds, curry leaves, chopped chilies, and grated ginger.
  4. Add cashew nuts and sauté until they turn a pale gold, then remove from heat and set aside.
  5. In a large bowl, combine the fine rava and sour curd, mixing well to remove lumps.
  6. Gradually pour in the warm water and salt, whisking until the batter is smooth with a pouring consistency.
  7. Cover the bowl and let the batter sit for 20 minutes to allow the rava to fully hydrate.
  8. Grease the idli molds with a drop of oil.
  9. Add the Eno fruit salt to the batter, pouring it over the surface and stirring gently in one direction until frothy.
  10. Immediately pour the batter into the molds and steam until cooked through.