• 2 cup sooji/ semolina/ rava
• 1 tsp mustard seed• 2 tsp channa dal
• 2’’ ginger
• 2 tbsp roasted cashewnuts
• 6-7 green chillies (finely chopped)
• 10 Curry leaves
• 3-4 cups grated carrots
• 1 cup roasted peas
• 3 tbsp chopped coriander
• 3 cups grated fresh/desiccated coconut
• 2 cup thick yogurt (curd)
• ½ cup water
• 1 pinch baking soda
• Oil/ ghee
• Salt for taste
Heat ghee/oil in a pan; add mustard seeds, channa dal sauté till they turn golden brown.
Add the green chillies, curry leaves and ginger. Now add the rava and cook on low flame for about 3-5min. Remove from heat and keep aside.
Take a large bowl, add the carrots, peas, coriander leaves, coconut, yogurt, water, salt, cashewnuts, baking soda and the above cooled mixture and mix them thoroughly. Let this sit for minimum 15-30min.
Grease the idly plates with oil/ghee. Pour the rava batter. Don’t overload the batter in the plates. Steam cook them for 10-15minutes. Turn of the heat and let it sit for 5min and remove. If using a microwave, then take a large bowl fill about 3-4 cups water in them and then place the microwaveable idly plates. Cook for 10-15min on high. Serve hot with chutney/sambhar.
Note: For even more better ones, let the batter ferment for about 15-30minutes before you start to steam them. I couldn’t let it sit as we guys were really hungry. Skip it, if you don’t have time.