Instant Rava Idli

Ingredients

• 1.5 cups rava (semolina), roasted
• 1 cup yogurt
• 1/2 tsp mustard seeds
• 8 curry leaves
• 1 tbsp cashews
• 1 tsp Eno fruit salt
• Salt, water, ghee

Method

1. Combine the roasted rava, yogurt, salt and enough water to make a thick, spoonable batter (a little thicker than idli batter made from scratch). Let it rest for 10 minutes so the rava fully absorbs the moisture and softens — this makes a real difference to the final texture.
2. In a small pan, heat ghee and temper the mustard seeds until they splutter, then add curry leaves and cashews and fry until the cashews turn golden. Fold this tempering into the rested batter.
3. Recheck the batter's consistency — it should fall off a spoon in a thick dollop. If it's too stiff, loosen with a splash of water. Have your steamer ready and boiling before the next step.
4. Add the Eno just before steaming and mix very gently in one direction only for a few seconds — you'll see it turn light and bubbly almost instantly, which means it's ready.
5. Grease the idli moulds, spoon in the batter without delay, and steam on medium heat for 12-15 minutes. Check with a toothpick — it should come out clean. Rest for 2 minutes, then unmould carefully and serve hot with chutney and sambar.