Rava Idli

Ingredients:
Upma rava - 2 cups

Fine semia -1/2 cup. Broken coarsely (optional)

Curd - 1-1/2 cup (even old/sour curd is fine, in fact better!)

Green chillies -4 to 5. chopped

Carrot - 1 grated

Curry leaves - few

Cumin seeds (Jeera) - 1 tbsp

Mustard - 1/2 tbsp.

Urad dal - 1/2 tbsp

Freshly chopped coriander leaves - hand full.

if you have. (I dont :( 2-3 tsp fresh grated coconut ,

Oil/ghee - 2 tbsp

Salt -to taste

For Rava Idli:

• In a kadai/pressure pan heat oil/ghee.
• Add cumin ,urad dal, mustard and curry leaves.
• When mustard splutters, add the rava and keep on (low ) flame till rava is light brown and the aroma of rava is in the air .(If using semia, please roast that too -semia makes the idli lighter ).
• Switch off the flame.
• Add the chopped green chilly , coriander, salt to the rava mixture.
• When slightly cool, add the curd till you get a consistency of idli batter.
• Leave for 10-15 minutes. (The mixture will soak up the curd and become thicker.Add some curd again later) .
• Meanwhile grease the idli plates .
• Spoon the mixture into the plates, top each idli with some grated coconut and carrot (or you can mix the coconut and carrot into the rava-curd mixture for even ness).
• Steam as usual.

And enjoy your fermentation and fuss free rava idli :)