Rave Idli

This again is my mother's easy recipe for people who stay out of home (usually for people who go abroad for short visits - this can be saved as a ready to use mix).
You will need:
Medium size Sooji (Rava) - 2 Cups
Oil - 1 tbsp
Mustard seeds - 1 tsp
Black gram - 2 tsp
Bengal gram - 3 tsp
Cashewnuts - 1 tbsp
Green chillies - 4 (sliced small)
Curry leaves - 4-8

Carrots -1 (grated)
Coriander leaves - 1 cup
Green peas - 1 cup
Curd - 2 Cups (+1/2 cup if the consistency is too thick)
baking soda - 1 tsp
Salt to taste

Heat oil in a pan.
Add mustard seeds, black gram, bengal gram, green chillies, curry leaves and cashew nuts
Saute for about 2 mins.
Add the sojee and roast for about 8- 10 mins on low flame. Switch off the flame. This can be stored for about  a month and used as 'ready to mix'.
Add carrots, coriander leaves, green peas, baking soda, salt and curds. Once mixed with curds, this has to be used immediately.

Heat water in an idli maker or steamer.
Oil the idli trays.
Pour one ladle full in each bowl of the tray.
Steam it in the idli maker for about 10 mins on high flame and 10 mins on low flame.
Your idlis are ready to be served.


Makes about 16 idlies
Goes well with Chutney or Vegetable Saagu
Skill: Easy to intermediate