This is another of Pooja’s recipes, adapted a little by me.
Maybe I ought to start paying her a royalty for all these inspirations !
Thanks to this one, the girls loved their gouter today and I am looking forward to having the idlis for dinner tonight, with sambhar.
In the background – Ruhin’s artwork, from a year or so ago, which Boudi creatively transformed in to a set of place mats for us.
1 cup of suji/semolina/rava, slightly roasted
1 and a 1/2 cups of smooth yogurt
1 large carrot, finely grated
1 or 2 tablespoons of cashew nuts, sliced in half
5-6 curry leaves, finely chopped
1/2 a teaspoon of mustard seeds
2 teaspoons of sunflower oil
salt to taste
1 teaspoon of Eno fruit salt
Mix the yogurt in to the rava, adding a little water – about 1/2 to 1/3 of a small cup – if the batter seems too thick.
Heat 2 teaspoons of oil in a small frying pan, then add the mustard seeds. When these start to pop, add the curry leaves, fry for a few seconds and then pour this mixture in to the rava batter. Now mix in the rest of the ingredients and stir thoroughly.
Lightly oil the idli mold, pour about 2 tablespoons of batter in each section and steam the idlis till done. This will take about 15 minutes.
Take the idlis out with a butter knife.
The top of some of the idlis was a little damp still when I took them out of their molds but the moisture dried up in a few minutes.