Basil Rava Idli

Preparation:40 mins
Cook: 20 mins
Total Time: 601 hours
Servings: Makes 4 servings

Ingredients

1 cup semolina (rava)
1/2 cup beaten curds (dahi)
2 tbsp chopped coriander (dhania)
1/4 cup finely chooped basil
salt to taste
2 tsp fruit salt

For The Tempering
1 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
2 tsp urad dal (split black lentils)
2 tbsp chopped cashewnuts (kaju)
1 tbsp raisins (kismis)
1/4 tsp asafoetida (hing)

To Serve
fresh coconut chutney
sambhar

Method

Combine the semolina, curds and enough water in a bowl and mix well.Add the basil and coriander, mix well and keep aside for at least half an hour.Grease the idli moulds with ghee. Keep aside.Heat the ghee in a small pan and add the mustard seeds.When the seeds crackle, add the cumin seeds, urad dal, cahsew, asafoetida and raisin and saute till the dal turns golden brown.Add this tempering to the batter and mix well.Just before making, add 1 tsp fruit salt and mix gently.Pour spoonful of batter into the moulds and steam in an idli steamer for 20 minutes or till idlis are cooked.Cool and serve immediately garnished with basil and with chutney and sambhar.Repeat with the remaining batter and fruit salt to make more idlis.