Rava idli

Ingredients

1 cup upma rava/sooji
1 tbsp chana dal
½ tsp mustard seeds
1″ ginger - grated
4-5 fresh curry leaves - finely chopped
2 medium sized carrots - grated
2 tbsps freshly chopped coriander leaves
2 1/2 cup well beaten thick yoghurt
1 tsp baking soda
Salt to taste
1 tbsp ghee/clarified butter
3 tbsps of cooking oil
¼ tsp turmeric powder
10 -12 cashew nuts (optional)

Method :
Heat ghee in a wide bottomed pan . On medium flame fry chana dal till lightly brown, then add mustard seeds and let them splutter. Add grated ginger curry leaves, and turmeric. Fry on low flame for a minute.
Add rava and on medium flame stir fry continuously for 3 - 4 mts till a nice aroma comes out. (Take care not to burn the rava. If you see the rava turns out to be changing brown then lower the heat and fry.) Allow to cool for a few minutes.
Add grated carrot, chopped coriander, 1 cup yoghurt, salt to taste, baking soda and mix well. Cover and leave it aside for 30 mts. The batter rises a little bit by this time.
Remove the cover, add 3 tbsps of oil, and the rest of the yoghurt and give it a good mix. The mixture now looks like thick idly batter.(you can add some water)
Grease idli plates, place a roasted cashew nut in the center of each idli mould, pour the rava batter over the cashew nut. Don’t over fill the idli mould. Fill it ¾ and leave the rest for the idli to rise while cooking.
Steam them covered on medium flame for around 10 mts. Turn off the heat. Let it sit for 5 more minutes before you open the lid.
Remove, and carefully spoon the idlis from the mould.
Serve hot with chutney of your choice.