Rava Idli (Semolina Dumplings)

150 gram(s) Semolina
175 gram(s) Semolina Coarse Variety 1 cup = 175
1 cup Yogurt Balkan Style
45 gram(s) Urad Dal (lentils - vigna mungo) 45g = 3 tbsp
45 gram(s) Split Peas or Chana Dal 45g = 3 tbsp
49 gram(s) Cashews
6.75 gram(s) Salt
67 gram(s) Carrot grated 67g = about 1 carrot
14 gram(s) Coconut Oil Nutiva Organic 14g = 1 tbsp
15 grams Ginger Root
25 gram(s) Jalapeno Pepper
ENO fruit salt or baking soda.

I have used jalapeno peppers because that is what I had. But you can use any type of chilli peppers for this dish.

In a large bowl add 2 cups of semolina and set aside.

In a small pot heat oil and add the lentils, split peas and cashews. After it has browned slightly turn off stove and add this to the bowl of semolina.

To the bowl add grated carrot, Ginger, Jalapeno pepper or any other type of green chilli and salt. Add 1 cup of yogurt. Add about 2 to 2 1/2 cups water and mix. The batter should not be too watery or too thick.

Heat 2 or 1.5 cups of water in a large pot or a pressure cooker pot or instant pot. Apply oil to the idli moulds or egg cooker moulds (like the Henckels egg poacher plate).

Add 2 tsp of ENO fruit salt or baking soda to the batter and mix well.

Pour 1/4 cup of batter in each mould depending on the size of the moulds. Steam cook for 12 minutes.

Once the idlis are cooked. Turn off stove and let it sit for about 5 to 10 minutes. Apply little bit of oil onto the spoon you are using as the scoop. Take the plates out and scoop out the dumplings. Enjoy the dumplings as is or serve with coconut chutney.



Serving Size: makes 24 idlis or dumplings