Saturday, March 28, 2009

Rava Masala Idli

2 cups rava or semolina
1 1/2 cup curd (1 cup if curd is sour)
3 tablespoon peanuts
1 cup grated carrot
1/4 cup green peas
1 teaspoon chana dal
1 teaspoon urad dal
salt for taste
2-3 green chillies (chopped)
1 tablespoon ginger (chopped)
3-4 tablespoon chopped coriander leaves
2 tablespoon cashew nuts
2 tablespoon raisins
1 tablespoon mustard seeds
10-12 curry leaves or kadipatta
1/2 tablespoon ghee

Soak peanuts over night. Heat oil in a pan and add mustard seeds. When the mustard seeds splutter, add urad dal and chana dal. Fry for a minute and add curry leaves and chopped green chilies. Add ginger and rava. Fry till the rava is light brown and crisp. Fry cashew nuts in ghee and add it to the rava with the raisins. Cool down the rava. Add curd or yogurt, soaked peanuts, coriander leaves, carrot, peas and 1/2 cup of water and mix well. Keep aside for 1 hour. Then add water to make idli-like batter. Add salt for taste. Grease idli molds and put the batter in the mold. Steam for 12-15 minutes. Serve hot with peanut chutney.