Ingredients:

• 2.5 cups – upma rava
• 2 to 3 stalks – Curry leaves finely chopped
• 1 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 1/2 tsp – Channa dal
• 8 to 10 cashews broken into pieces
• 4 tbsp – oil
• 1 tsp – soda bicarb
• 2 tsp – salt
• 2 to 3 tbsp – Coriander leaves finely chopped
• 1 tbsp – finely grated fresh Coconut
• 2 cups – fresh curds

Method:

1. Heat 2 tsps oil in a small pan, add mustard seeds, cashews and fry till light brown. Remove from fire, keep aside.
2. Take rava in a large plate or pan. Make a well in the centre. Pour remaining oil here, add all other ingredients, except coconut, curd and coriander.
3. Pour also seasoning of seeds and cashews.
4. Mix gently with hands till mixture is well blended.
5. The mixture should have enough oil to show on your fingers after mixing.
6. If too dry add some more. Keep aside till required. To Proceed:
7. Beat curd lightly, add rava mixture, coriander and coconut and mix gently.
8. Keep aside for 5-7 minutes. If too dry add some more curd.
9. Spoon into the moulds of small idlis.
10. Steam in an idli cooker for 5-7 minutes.
11. Check by inserting a skewer or matchstick.
12. It should come out clean.

Recipe courtesy of Saroj Kering