Ingredients:
- Idli rava – 1 cup
- Curd/ yogurt – ½ cup
- Baking soda – a generous pinch
- Water – ¼ cup
- Salt – as req
Tempering:
- Cooking oil/ ghee – 2 tsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Cashews – 5-6 nos
- Dry red chilli – 2 nos
- Asafetida – ¼ tsp
- Shredded carrot – 1/3 cup
- Curry leaves – 1 sprig
- Turmeric powder – ½ tsp
Greasing:
- Ghee – 1 tsp
Procedure:
Step 1:
In a pan add some oil/ ghee, let it get hot. Add mustard seeds, cumin seeds- allow it to splutter.Add cashews, dry red chili, asafetida, curry leaves, shredded carrot and turmeric powder. Saute for 1 or 2 mins.
Step 2:
Later add idli rava along with required amount of salt. Sauté for about 2-3 mins.
Step 3:
Transfer into a bowl, add curd. Mix thoroughly without any lumps.Now add water depends on your required consistency. Initially it will be bit runny, later it absorbs the water. Allow it rest for 20-30 mins.
Add baking soda to the very final stage before steaming.
Step 4:
Grease the Mini-idli molds with ghee and pour the batter to each mold and steam it for about 5-6 mins or insert a toothpick comes out clean.
Serve hot with some chutney.
