Name: Tiranga Rava Idli ! recipe by Indrani Mukherjee at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Rava-2-Cups; Oil/Ghee-4-Tbsp; Mustard Seeds-1-Tsp; Chana daal-1-Tsp; Hing-1-Pinch; Coriander Leaves(chopped)-2-Tbsp; Ginger(grated)-1-Inch; Curd-1.5-Cups; Salt-1-Tsp; Sugar-1/2-Tsp; Water-1-Cup; Baking powder-1-Tsp; Green Chilly (finely chopped)-2-Pieces; Carrot(grated)-2-Tbsp; Orange food colour-3-5-Drops; Green Chatny-1-Cup; Red chilly-1-Piece; Cashew nuts-7-Pieces; Blue food colour -1-Spray; Peanuts-25-Gms

Instructions

Firstly, in a kadai heat 3 tsp oil /ghee and lightly fry the cashew nuts.Now splutter 1 tsp mustard, 1 tsp chana dal, pinch hing and few chopped curry leaves.
Now add ginger and saute for a minute. Further add 2 tbsp carrot saute for 2 minutes.Add Rava and mix well, until the rava turns aromatic.
Cool the rava completely and transfer to a bowl.
Furthermore, add curd, 2 tbsp coriander and ½ tsp salt. Mix well forming a thick batter. Now add ½ cup water and mix well forming a smooth batter. Rest for 15 minutes or until the rava absorbs water.Now divide this into 3 equal parts.Add Green Chatni in one part,carrot and food colour in one and keep the 3rd one as it is.
Grease the idli plate with oil or ghee.
Before you add baking powder to the batter, take 2 to 2.5 cups water in a pot.Heat the water till it comes to a boil.
Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, you do not need to add any water at this step.Now add baking Powder,give a good mix,do not rest the batter,pour immediately in the idli pans.
Pour the batter keeping the Taranga theme in mind.
Stack the each idli plate and place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean. Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
While idlis are inside the steamer,Grind the ingredients to a smooth consistency. If the blade is unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water or as needed.
Tempering Coconut Chutney - In a small pan or a tadka pan, heat ½ tablespoon oil over low heat.Add the tadka and lightly fry them.
Switch off the flame and immediately pour the entire tempering together with the oil on the ground coconut chutney in the bowl.
Reassemble your idli pans and steamer with the fresh batch of idlis.
Serve the nutritious,fibre rich, colourful idlis with the flavourful coconut chatni.
Bon Appetit!

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