Ingredients

• 1 cup - rava/sooji/semolina
• 1/2 cup - curd (sour or not sour depending upon your taste)
• 1 tsp - eno fruit salt (plain or lemon flavour)
• 1/2 tsp - lemon juice
• 1 tsp - ginger, very finely chopped or ground to a paste
• 4 - green chillies, very finely chopped or ground to a paste)
• 1 tbsp - curry and coriander leaves, very finely chopped
• 1/2 cup - water (adjust to reach consistency)
• As needed - salt
• To temper:
• 1 tsp - mustard
• 1 tsp - urad dal ( ullutham paruppu )
• 1 tsp - channa dal (kadala paruppu)
• 1 tbsp - cashews, broken into small pieces
• 1 tbsp - oil and ghee
• To garnish:
• 1 tbsp - carrot, grated
• 1 tbsp - coconut, grated

How to Make Kanchivaram idly

• Heat a kadai, add ghee and oil. Splutter mustard and add the rest of the ingredients to be tempered.
• Then add the finely chopped ginger and chillies (alternatively you can grind ginger, green chillies and use the paste).
• Then add the sooji with curry leaves, coriander leaves to it and fry on a low flame, taking care not to change the colour of rava.
• After two minutes, transfer to a bowl and let it cool down.
• Add curd, enough water, lemon juice, salt and mix well (the consistency should be like our idli batter consistency, light and not too thick)
• Heat the idli cooker with water.
• Grease the idli plates with ghee/oil.
• At this time add eno salt to the batter and mix well (the eno salt should be active enough, so that when you add and mix it to the batter, small bubbles appear, which make the batter frothy)
• Immediately, pour into the idli moulds and steam for 5 to 7 minutes (to check if it is done, insert a knife or spoon back and it should come clean).
• Your spongy, moist, soft rava idlis are ready now.
• Garnish if desired and serve with coconut chutney.
• Recipe courtesy: Rak's Kitchen