Instant wheat rava idli recipe

INGREDIENTS:

1. Fine wheat rava - 2 cup
2. Yogurt or Curd - 1 cup
3. Baking soda - 3/4 teaspoon (tsp.)
4. Cashew nut - little (optional)
5. Water - 1 cup + little (don't add too much)
6. Salt - as needed
7. -- For Tempering and adding to batter --
   1. Oil - 1 tablespoon (tbsp.)
   2. Mustard seed - 1/4 teaspoon (tsp.)
   3. Split black gram - 1/4 teaspoon (tsp.)
   4. Split bengal gram - 1/4 teaspoon (tsp.)
   5. Finely chopped ginger - 1/4 teaspoon (tsp.)
   6. Chopped green chili - 2
   7. Chopped Curry leaf - 5 count
   8. Asafoetida powder - 2 pinch
   9. Turmeric powder - 1 pinch

PREPARATION:

1. Roast the cashew nut in oil and keep it aside. In the same pan add mustard seeds, black gram, bengal gram. Once the mustard seeds stop splattering add ginger, green chili, curry leaves, asafetida powder and sauté.
2. Now add wheat rava and roast it for a minute and keep it aside to cool down.
3. Now add yogurt or curd to rava and mix well. Add water as needed now to make a batter like you do for making Idli.
4. Now to the batter add salt, baking soda and mix well.
5. Spoon batter onto an idli(idly) stand
6. Heat water in idli(idly) cooker, and place stand in.
7. Steam for 8 -10 minutes.
8. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idli’s are done.

NOTES:

1. Goes well with chutney and sambar.
2. Cooking Time: 5 minutes