Bombay Rava (pre roasted & stored ) - 1 cup
Slightly sour curds - 1 cup ( beat well )
Gram dhal - 2 tbsp ( optional )
Oil - 3 tbsp (no compromise ! )
Fruit salt - 1 tsp ( or cooking soda-1/2 tsp )
Coriander leaves - few, chopped
Salt
To temper:
Mustard seeds - 1 tsp
Green chillies - 2,3 (chopped fine )
Cashewnuts - 5,6 (finely chopped )
Hing powder - 1 tsp
Curry leaves (finely chopped ) - few (optional )
Heat oil, temper all given ingredients, finally add rava & roast lightly so that all ingredients blend well.
Remove, cool, add fruit salt, plain salt & coriander leaves
Gram dhal soaked for 1 hour & drained can be added for a light crunchy taste.
All this can be done ahead & kept ready.
Just 10 mts before serving, keep the idli steamer on stove.
When the water starts boling, quickly whisk the curds into the mixture, mixing thoroughly.
If the mixture is mixed with curds don’t keep it, but immediately steam it.
Steam the idlis for 7-8 mts.
It is optional to add grated carrots, boiled peas etc to add to the taste & colourful appearance.
Many soak rava in curds but I don’t.
I can assure you, this is a fool-proof recipe !