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Rava Idli is a soft, steamed South Indian rice cake made from fermented batter, naturally light and probiotic. This healthy vegetarian breakfast is low in calories, easy to digest, and a family morning staple.
Heat 1 tbsp ghee in a skillet over medium heat. Add mustard seeds and let them splutter, then stir in urad dal, channa dal, and cashew nuts. Sauté until golden.
Add chopped green chili and curry leaves, cook briefly to release aroma. Stir in rava (semolina) and roast over medium-low heat for 3–4 minutes until nutty and lightly colored. Let cool.
In a mixing bowl, combine the cooled rava mixture with plain yogurt, water, grated carrot, and salt. Mix well to create a thick batter. Rest for 10–15 minutes to allow the rava to absorb moisture.
Just before steaming, stir in baking soda. Mix gently and spoon the batter into greased idli molds, filling about 3/4 full.
Steam over medium-high heat for 12–15 minutes, or until a toothpick inserted into the center comes out clean. Remove from steamer, let rest 2 minutes, then demold and serve warm.
