|Semolina||1 Cup (16 tbs)|
|Mustard seeds||1⁄2 Teaspoon|
|Chana dal||1 Tablespoon|
|Grated ginger||1 Inch|
|Green chilies||3 , finely chopped|
|Carrots||2 , grated|
|Fresh coriander leaves||2 Tablespoon|
|Grated coconut||2 Tablespoon (fresh)|
|Beaten thick curd||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Roasted cashew nuts||2 Tablespoon|
Heat ghee, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add the green chillies, curry leaves and ginger.
Immediately add semolina (rava) and on low to medium heat stir fry the semolina constantly for 3 mts. Take off heat and cool.
Add grated carrot, coriander leaves, grated coconut, curd, water and salt and mix well. Let this sit for atleast half an hour.
Grease idli plates. Place a roasted cashew nut on each of the greased idli plates and pour the rava batter over the cashewnut. Don’t let the batter fill till the brim.
Steam the rava idlis on medium flame for around 10 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spatula and serve hot with chutney of your choice.