Rawa Idli

Ingredients

• 1 cup semolina (rawa/suji)
• 3 tablespoons ghee
• 6-8 cashewnuts, broken 
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 6-7 curry leaves
• 1-2 green chillies, finely chopped
• 2 tablespoons chopped fresh coriander leaves
• ½ teaspoon crushed black peppercorns 
• ½ cup sour yogurt
• Salt to taste
• 1 teaspoon fruit salt
• Oil for greasing
• Green coconut chutney for serving

Method

1. Heat 1 tablespoon ghee in a non-stick pan. Add semolina and roast till golden brown. Transfer in a bowl and cool.
2. To prepare tempering, heat remaining ghee in the same non-stick pan. Add cashewnuts and sauté till golden brown. Drain in the same bowl and cool. 
3. Add mustard seeds to the hot ghee and let it splutter. Add cumin seeds and when they change colour, add curry leaves and let it crackle.
4. Add the tempering, green chillies, coriander leaves, crushed peppercorns, yogurt and salt to roasted semolina mixture and mix well. 
5. Add 1 cup water and mix well. Set aside for 10 minutes.
6. Heat some water in a deep non-stick pan. Place a steamer, cover and let the water boil.
7. Add fruit salt to the semolina mixture and mix well.
8. Grease an idli mould with some oil and place in the hot steamer. 
9. Pour some semolina mixture in the greased mould filling ¾th of it, cover and steam for 10 minutes. Remove from steamer, slightly cool and demould. 
10. Serve hot with green coconut chutney.