Instant Semolina/Rava Idli and Coconut Mint Chutney - Rosy aunty

Recipe by Rosy Pinto

Ingredients: 
2 tbsp ghee/oil
8 whole cashew nuts (4 crushed/chopped and 4 halved)
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/2 tbsp chana dal
pinch of hing
few curry leaves (finely chopped)

1 tsp ginger (finely chopped)
1 green chilli (finely chopped) 
2 tbsp grated carrot
1 cup rava/semolina
3/4 cup curd/yogurt
1/2 cup water
1/2 tsp salt
3 tbsp chopped coriander leaves
1 tsp Eno or 1/4 tsp baking soda
oil to grease the idli moulds

Steps:

1. Heat ghee in a pan on low or medium-low heat.
2. Fry halved cashews until golden, remove and set aside.
3. To the same pan, add mustard seeds. As it splutters, add cumin, chana dal and fry until the dal turns golden. 
4. Add hing, chopped curry leaves, ginger, green chilli and chopped cashew nuts. Fry until cashew nuts turn slightly brown.
5. Add grated carrot and saute for 2 minutes.
6. Keeping the flame on low, add rava and mix well. Roast the rava stirring consistently until the rava turns crunchy and aromatic.
7. Transfer the rava to a bowl and set aside to cool completely.
8. Add salt, chopped coriander, 3/4 cup of curd and 1/2 cup of water. Mix well to form a smooth batter and allow it to rest for 20 to 30 minutes.
9. After 20 minutes, heat water in a idli steamer.
10. Grease an idli pan and place a fried cashew in each mould.
11. Check the consistency of the batter and add more water (should be medium consistency) and salt if required
12. Add Eno to the batter (see notes). Mix gently and immediately pour the batter in the greased mould and place it in the hot steamer and steam it for 10 minutes.
13. Check if the idlis are cooked - insert a toothpick or wooden skewer and it should come out clean.
14. Allow the idli to cool down and carefully remove the idlis from the mould with a wet spoon
15. Serve hot with coconut chutney (see recipe below)
16. ENJOY!

Notes: 

• Avoid over mixing after adding Eno and mix in one direction only.
• The batter needs to be steamed immediately otherwise the rava idli will not turn soft and fluffy

COCONUT, CORIANDER AND MINT CHUTNEY 

Ingredients:

To grind:
1/2 cup grated coconut
1 tbsp roasted chana dal
1/4 cup chopped coriander leaves
2 tbsp chopped mint leaves
1 green chilli chopped
1/2" ginger
tamarind and salt as required 

For tadka
1 tbsp oil
1/2 tsp mustard seeds
1 tsp urad dal
Few curry leaves 

Steps:

1. Add the grated coconut, chana dal, coriander leaves, mint leaves, green chilli, ginger, tamarind and salt to a chutney jar with a little water. Grind to make a smooth paste.
   
   
2. In a pan, heat oil and splutter mustard seeds.
3. Add urad dal and fry till golden.
4. Add curry leaves and fry for a few seconds.
5. Pour it over chutney.
6. ENJOY!