Step-by-Step Instructions

1. 1.Prepare the Coconut Mint Chutney

   In a blender jar, add 1/2 cup scraped coconut, 10 mint leaves, a small handful of fresh coriander, 2 chopped green chillies, 1/4 tsp cumin seeds, 1 Tbsp roasted chana dal, a small ball of tamarind, a pinch of black pepper powder, salt to taste, and 1 ice cube. Blend everything into a smooth and creamy chutney. It's better to grind without water first, then add water according to your requirement for desired consistency. Transfer the blended chutney to a serving bowl.

2. 2.Prepare Chutney Tempering

   Heat 1 Tbsp oil in a small tempering pan over medium flame. Once the oil is hot, add 1/4 tsp urad dal, 1/4 tsp chana dal, and 1/4 tsp mustard seeds. Let the mustard seeds crackle. Sauté everything for a few seconds, stirring continuously on medium flame until the dals turn lightly golden. Switch off the flame, then add 2 button red chillies and 6-8 curry leaves. Stir for a few more seconds using the residual heat until aromatic. Pour the tempering over the chutney and refrigerate until ready to use.

3. 3.Prepare Idli Batter Tempering

   Heat 1 Tbsp oil in a pan over medium flame. Once the oil is hot, add 1 tsp mustard seeds and let them crackle. Next, add 1 tsp chana dal and 1 tsp urad dal. Sauté them for a few seconds until they turn lightly golden in color. There is no need to brown them. Next, add 1 tsp chopped ginger, 2 chopped green chillies, 2 Tbsp chopped cashew nuts, 10-12 curry leaves, and a pinch of asafoetida. Mix everything well. During this roasting, make sure your flame is on medium and stir it continuously for uniform roasting and to prevent it from burning.

4. 4.Roast Semolina

   Now, add 1 cup thick semolina (rava/suji) to the pan. Roast the semolina over low flame, stirring continuously until the raw aroma disappears. Be careful not to brown the semolina; we are only roasting it enough to remove its raw taste. Transfer the roasted mixture to a bowl and allow it to cool completely.

5. 5.Mix Idli Batter

   Once the mixture has cooled completely, add 1 cup of slightly sour whisked yogurt, a small handful of freshly chopped coriander, and salt to taste. Mix everything well. Gradually add 1/3 to 1/2 cup of water to achieve a smooth, semi-thin batter. The batter should not be too thick at this stage because the semolina needs enough moisture to absorb water and become soft and fluffy during resting. Cover the batter and let it rest for 20 to 30 minutes.

6. 6.Adjust Batter Consistency and Add Baking Soda

   After the resting time, you will notice that the batter has thickened slightly. Again, add 2 to 3 tablespoons of water to adjust the consistency. Mix gently. Now, add 1/2 tsp baking soda along with a small splash of water. Mix gently but thoroughly in one direction until everything is just combined.

7. 7.Prepare Idli Molds and Steam

   Meanwhile, lightly grease the idli molds with oil and place one roasted halved cashew nut in each mold for a beautiful presentation. Pour the idli batter into the molds, about three-fourths full, leaving enough space for the idlis to rise beautifully while steaming. Make sure that the water in the steamer is already boiling before placing the idli plates inside. This step is important for soft and fluffy idlis. Cover the steamer and cook on high flame for 1 minute, then reduce the flame to medium and continue steaming for another 8 to 9 minutes. The total steaming time will be around 10 minutes, although it may vary slightly depending on the burner and the intensity of the flame. To check if the idlis are well steamed, insert a toothpick; it should come out clean. Once cooked, allow the idlis to cool for 4 to 5 minutes before gently demolding them.

8. 8.Serve Rava Idli

   Serve the soft, airy, and perfectly spongy Rava Idlis hot with the prepared coconut mint chutney, sambar, or both for a complete and satisfying breakfast. Enjoy!