Ingredients

• 500g -rava (upma rava)
• 3 cups- plain yogurt
• 1 cup -grated carrot
• 1 cup -peas
• 1/2 cup -cashew halves
• For seasoning
• 1tsp -mustard seeds
• 1tsp -channa dal
• 1tsp- urad dal
• 3- 4- red chillies
• 2- green chillies
• 1 pinch -hing
• few -curry leaves
• salt
• oil for frying
• For ginger chutney
• 50g -ginger
• 3 -green chillies
• 2tbsp- grated coconut
• 1cup- coriander chopped
• 1 small lemon sized -soaked tamarind
• 2tbsp -jaggery
• 1 -small onion
• 1tsp -turmeric
• salt

How to Make Rava Idli with Ginger Chutney

• Heat oil in a pan.
• Add mustard seeds, channa dal, urad dal, hing, red chillies, green chillies, curry leaves and cashews.
• When it splutters add rava and fry till it becomes a little brown.
• When it cools down, add yogurt to the rava mix. Stir well, so that the rava mixes with yogurt.
• Then add grated carrot and peas and salt. Keep aside for 4 hours.
• If the rava batter is too thick you can add little water.
• Pour the rava batter into idli moulds and steam for 15-20 min. Make ginger chutney by grinding all the ingredients and serve with the idli.