- May 13, 2021
- 1 min read

Carrot Rava Idli

Carrot Rava Idli (yields 17-18)

1.Semolina/Rava-1 cup

Ghee-2 tsp

Cashews-7-8

Mustard seeds-1/2 tsp

Cumin Jeera-1/4 tsp

Urad/Channa Dal-1/2 tbsp

Green Chillies-4-5

Ginger-1 tsp

Curry leaves-1 sprig

Heat ghee in a pan and fry the cashews and remove it.Add the mustard seeds and splutter.Then add the cumin seeds.Add the channa/urad dal and sauté till golden.Now add the chopped ginger,green chillies and curry leaves and sauté.Now add the Semolina and fry on medium heat for a minute or two till rava is crispy and not browned.Off the stove and set aside for the mixture to cool a bit

2.Curd-3/4 cup

Water-3/4 cup(+1/4 cup)

Salt to taste

Carrot-1 (grated)

Coriander leaves-1/4 cup

In a bowl mix together the curd,water and salt.Add in the cooled semolina mixture,carrot grated and chopped coriander leaves and stir in.Set this aside for 15-20 minutes for the semolina to absorb the liquids.

3.Eno fruit salt-1 tsp (or baking soda-1/2 tsp + 1 tsp lime juice )

Now the mixture might have absorbed all the water.Add in 1/4 cup water and stir in.

Place the steamer with water onto the stove and grease the idli moulds with oil and place a piece of fried cashews on each mound.Now add the Eno salt/Baking soda+ lime juice and stir in.U can see it frothing.Pour this mixture onto the greased moulds and steam immediately for 10-12 minutes or until a knife inserted at the center comes out clean. Carrot Rava Idli is ready to serve with some Sambar and Chutney.