Rava/Semolina: 2 Cups
Yoghurt: 1 cup
Carrot Grated: 4 tbsp
Coriander Leaves: 1 tbsp
Baking Powder: 1 tsp
Salt: to taste
Hing/Asafoetida: a pinch
To Temper: Mustard: 1 tsp
Curry leaves: a sprig torn
Ginger: 1/2 inch chopped fine
Green Chillies: 2 chopped fine
Cashew halves: 10 +10
Oil: and Ghee: 1 tsp each
Dry Roast the rava on medium flame and keep aside
Mix the rava with the curd and water and keep aside. Add water little by little. the consistency should be right.
Take 10 cashew halves and fry in a thsp of ghee and keep aside.
Take the other 10 halves and chop finely.
Heat oil in the same pan, splutter mustard, curry leaves, green chillies, chopped cashews and ginger.
Add the hing and take off fire.
Mix this in the batter.
Add the carrot grated and coriander leaves.
Add required salt. make sure the batter has our regular idly batter consistency, if not add a little more water to get that consistency.
Grease the idly mould and place the ghee fried cashew on it (1 per mould)
mix in the baking soda in the batter and Pour the batter on top of the cashew in the mould.
Steam for 10 -15 minutes on medium flame.
Let it cool.
Run a knife and invert these idlies onto a plate.
Serve warm with coconut chutney.
Recipe got from here. Thanks Julie... :)