2-3 tablespoons of mustard oil
1 tablespoon of cumin
1 tablespoon chana dal
A pinch of hing
1 finely chopped green chilli
1 inch of finely chopped ginger
2 tablespoons of grated carrot
¼ tablespoon of turmeric
1 cup of semolina
¾ cup of curd
2 tablespoons of coriander
½ tablespoon of salt
½ cup of water
Heat 2-3 tablespoons of mustard oil, chana dal, hing, curry leaves, and cumin in a pan.
Add chilli and ginger and saute for a minute or so.
Add grated carrots and turmeric and saute for another two minutes.
Add one cup of semolina and roast it on low flame for 5 minutes.
Add the curd, coriander and salt to the mixture.
Mix well with water to form a smooth batter.
Grease your idli plates with some more oil.
Pour the batter on an idli plate and let it steam for 13 minutes on medium flame.
Serve instant rava idli with coconut chutney or sambar!