One of our favorite breakfasts where you simply mix and steam for wonderfully fluffy idlis.

Ingredients

1.5 cup rava (cream of wheat)

1.5 cup yogurt

2 tblsp broken cashews

4 green chilis, chopped

1 inch ginger, chopped fine

1 tsp mustard seeds

4-5 curry leaves

1 tblsp coriander leaves

Method

In a large wok, slow roast the rava till golden in color. Separately, take some oil (about 2 tbsp) and when hot, add mustard seeds to it. Wait till they stop popping, add the cashew, curry leaves and green chilies. Let this mixture cool down. Transfer to a bowl and add ginger, coriander, rava and yogurt. Mix well. Make sure the consistency of the batter is such that when poured, it does not pour but rather falls in lumps. Meanwhile, heat water in a steaming vessel (we use a pressure cooker without the weight/whistle on top to steam). When the steam begins to form, add the backing soda to the mixture and pour into appropriate molds. Wait for between 5-10 minutes before putting the molds into the steamer. Steam for about 10-15 minutes. When still hot, take the idlis out on to a cooling rack using a flexible plastic knife or spatula. Enjoy with freshly ground chutney, “gunpowder” or sambar! 🙂