Rava Ildi

Ingredients:

• 200 grams rava (semolina)
• 1 cup mixed vegetables (carrot, beans, green peas)
• ½ cup cashew nuts
• 2 tablespoons moong dal (split green gram)
• 4 tablespoons ghee
• 1 cup curd
• Salt, to taste
• A handful of coriander leaves, finely chopped
• A few curry leaves

Instructions:

1. Prepare the tempering:
   Heat 4 tablespoons of ghee in a pan. Add 2 tablespoons of moong dal and a few curry leaves. Sauté briefly.

2. Cook the vegetables:
   Add the mixed vegetables (carrot, beans, green peas – together making about 1 cup) to the pan. Sauté for about 5 minutes until slightly tender.

3. Roast the rava:
   Add 200 grams of rava and ½ cup of cashew nuts to the pan. Stir well and roast for 5 minutes on medium heat. Remove from heat and allow it to cool.

4. Make the batter:
   Once the roasted rava has cooled, add 1 cup of curd, the chopped coriander leaves, and salt to taste. Mix everything thoroughly to form a batter. Add a little water if needed to get a thick but pourable consistency.

5. Steam the idlis:
   Pour the batter into greased idli moulds. Steam for 10 minutes or until a toothpick inserted in the center comes out clean.