Rava Idli

Ingredients
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1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1 tbsp Urad dal
1 tbsp grated ginger
3 green chilies finely chopped
5-6 curry leaves
ENO Fruit Salt – 2 tsp(or baking soda)
2 carrots grated or chopped
Fresh coriander leaves
2 tbsps grated fresh coconut(optional)
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 Tomato thinly sliced
Pinch of Asofoetida (Hing)
1 dry red chilli
1 tbsp ghee or oil

Method
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1 Heat ghee or Oil in a pan add the mustard seeds and once they splutter, add the Asofoetida, dry red chilli, chana dal, urad dal, curry leaves and saute till the dal turns golden brown.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji. Take off heat and cool.
3 In another bowl Add grated carrot, coriander leaves, grated coconut, curd, green chillis, ginger and salt and mix well.
4 Pour curd mixture into the cooled Sooji and mix.
5 Add Water a little at a time and keep mixing until there are no lumps visible. Let this sit for atleast half an hour.
6 Add ENO Fruit Salt and mix well. The mixture should foam up.
7 Grease idli plates. Place a roasted cashewnut, sliced tomato, coriander leaves on each of the greased idli plates and pour the rava batter over the cashewnut.
8 Steam the rava idlis on medium flame for around 15 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spoon and serve hot with chutney of your choice.

Note:
You can add vegetables of your choice like peas, beans and capsicum.