Ingredients

• For rava idli:
• 2.5 cups - medium semolina
• 2-3 stalks curry leaves finely chopped
• 1 tsp - mustard seeds
• 1 tsp - urad dal
• 1/2 tsp - channa dal
• 8-10 cashews broken into pieces
• 4 tbsp - oil
• 1 tsp - soda bicarb
• 2 tsp - salt
• 2-3 tbsp - coriander leaves finely chopped
• 1 tbsp - finely grated fresh coconut
• 2 cups - fresh curd
• For sagoo:
• 2 large onions chopped medium
• 2 potatoes peeled, chopped and boiled
• 2-3 green chillies
• 2 tbsp - coriander leaves
• 1 tbsp - curry leaves finely chopped
• 1 tsp - sugar
• 1/2 tsp - turmeric powder
• 1 tsp - lemon juice
• 1 tbsp - fresh grated coconut
• 1/2 tsp - each ginger & garlic grated
• 1/2 tsp each mustard & cumin seeds
• 1 tbsp - cashew bits

How to Make Rava Idli with Sagoo

• Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown.
• Remove from fire, keep aside.
• Take semolina in a large plate or pan.
• Make a well in the centre.
• Pour remaining oil here, add all other ingredients, except coconut, curd and coriander.
• Pour also seasoning of seeds and cashews.
• Mix gently with hands till mixture is well blended.
• The mixture should have enough oil to show on your fingers after mixing.
• If too dry add some more. Keep aside till required.
• 10 minutes before serving:
• Beat curd lightly, add rava mixture, coriander and coconut and mix gently.
• Keep aside for 5-7 minutes. If too dry add some more curd.
• DO NOT make the mixture too thin, and DO NOT beat too vigorously.
• When spooned into the moulds, it should hold with spreading fast.Steam in an idli cooker for 5-7 minutes.
• Check by inserting a skewer or matchstick.
• It should come out clean.
• For sagoo:
• Blend together, 1 onion, chillies, 1/2 coriander, 4-5 pieces potato, 3 tbsp. water. Keep aside. Heat oil in a heavy pan, add cashew, dals, and fry for a minute.
• Add seeds, asafoetida and allow to splutter. Add garlic & ginger
• Add onions, stir fry till pink and tender.
• Add ground paste, potatoes and 2 cups water.
• Bring to a boil, simmer for 5-7 minutes till the gravy becomes thick.
• Add turmeric, salt, sugar, coriander, curry leaves, lemon juice, coconut, and stir.
• Simmer further 2 minutes. Remove from fire.
• Serve hot with rava idlis and chutney.