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1
In a heavy bottom pan, heat the oil and add mustard seeds.
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2
When it starts to splutter, add jeera.
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3
After a few seconds, add urad dal and stir it till it becomes light brown.
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4
Add hing and immediately add the rava and saute it till it becomes light brown and loses it raw smell.
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5
Let this cool.
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6
Beat yoghurt in a mixing bowl and add salt, chilies, curry leaves and ginger.
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7
Add the cooled rava mixture to this and add water as necessary so that the batter is of idli batter consistency.
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8
When ready to make idlis, mix the eno fruit salt with the mixture and immediately pour into the the greased idli stand.
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9
Pressure cook for 7-8 minutes without the weight.
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10
Soft, delicious idlis are ready to eat with coconut chutney, madras powder, sambar or even yoghurt!
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11
Note: If keeping the idli mixture for a while, it will get thicker as the rava soaks up the water, so you may have to water it down a little bit before pouring.
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12
You can add shredded carrots, zucchini, cashew pieces etc to the idli mix to make it even more interesting.
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13
This took me about 1 hour from scratch but if you want to reduce the time, you can fry the rava beforehand.
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14
Makes around 20 idlis.
