Ravai Idli - Seasoned Rava Idli

This recipe is very easy to prepare and consumes less time unlike the usual rice batter idlis. You can add any vegetable to this, to enhance the taste and benefits.
This is another version of the famous Kanchipuram idli. Try this out and you will love it. Any chutney will go well with this idli.

Seasoned rava idli
Rava - 2 cups
Rice flour - 6 tbsp.
Curd - 1 cup
Baking soda - a pinch
Salt - as per taste
Vegetable oil - 4 tbsp.
Mustard seeds - half tbsp.
Urad dal- 1 tbsp.
Cashew nuts - 2 tbsp. (broken into small pieces)
Chopped onion - 2
Green chili - 4 finely chopped
Coriander leaves - finely chopped ( A bunch)
Water - 1/4 cup
Take Rava in a bowl, add curd, rice flour, salt and baking soda and very little water and mix it well with a spatula, make sure the consistency is thick, that of idli batter. Keep this batter for 30 minutes aside.
In the meantime place a pan on low flame, add vegetable oil, when the oil is hot add mustard seeds and wait for it to splutter.
When mustard seeds start to splutter add one by one the following. Chopped onions, green chilis, urad dal, cashew nuts and sprinkle some salt over it and saute it well.
Wait for the onions to change colour to golden brown. Now add finely chopped coriander leaves and remove the pan from the flame and add this mixture to the rava batter.
Apply little oil on the idli plates. Now add the batter to the idli plates and place it in the idli cooker or idli vessel. Place the idli cooker on medium flame.
In approximately 1 or 2 whistles the idlis will be cooked.
Remove it from the flame and serve it hot with Tomato chutney, coconut chutney or pudina chutney.
Make sure the consistency of batter is not watery. It should be thick.