Back to 10 servings tempering 2 tablespoon ghee or oil 12 cashews, halved or whole 0.5 teaspoon mustard seeds 1 teaspoon chana dal 0.5 teaspoon cumin seeds 10 curry leaves, chopped asafoetida (hing), a pinch, optional 1 teaspoon fresh ginger, finely chopped 1 teaspoon green chili, finely chopped, deseed for less heat batter 1 cup rava (sooji, semolina or cream of wheat), fine is fine; roast it before using 2 tablespoon carrot, finely grated, optional 2 tablespoon cilantro, chopped 0.5 teaspoon salt, or to taste 0.75 cup plain unsweetened yogurt, slightly sour is best 0.5 cup water, plus up to 5 tablespoons more as needed 1 teaspoon Eno fruit salt, or 1/4 teaspoon baking soda plus a few drops of lime juice oil, for greasing the idli molds
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1 Step 1: Fry the cashews in the ghee or oil over low to medium-low heat until golden, then lift them out and set aside.2 Step 2: In the same pan, let the mustard seeds splutter, then fry the chana dal until golden. Add the cumin seeds for about 5 seconds, then the curry leaves, asafoetida, ginger and green chili, and fry on low for about 10 seconds.3 Step 3: Add the rava and roast on low heat, stirring often, for 5 to 7 minutes, until it smells toasty and the grains look separate but are not browned.4 Step 4: Let the roasted rava cool slightly, then mix in the grated carrot, cilantro and salt.5 Step 5: Stir in the yogurt and about 1/2 cup water to make a smooth batter the consistency of idli batter. Cover and rest for 20 minutes so the rava can swell.6 Step 6: Meanwhile, grease the idli molds and place a fried cashew in the center of each. Bring 2 to 2.5 cups of water to a boil in a pot fitted with a trivet or rack.7 Step 7: After resting, thin the batter with 1 to 2 tablespoons of water if it has thickened.8 Step 8: Sprinkle the Eno over the batter and mix quickly; it will froth and lighten. Steam right away.9 Step 9: Spoon the batter into the molds without overfilling, stack the plates in the pot, cover and steam over medium heat for 10 to 12 minutes, until a toothpick inserted into an idli comes out clean.10 Step 10: Turn off the heat and rest the molds for 3 to 4 minutes, then loosen the idlis with a spoon and lift them out. Serve hot.getsaucepan.com/r/67382bfb-02f3-52ce-a862-575850220a58
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