firstly, in a pan dry roast 1 cup rava on low flame. roasting rava prevents idli from turning sticky.
cool completely, and transfer to the bowl.
add ½ cup curd, ½ tsp salt. mix well until everything is well combined.
further, add ¾ cup water and mix well until there are no lumps in the batter.
cover and rest for 20 minutes, or until the suji is soaked well.
now add ½ tsp eno fruit salt and 2 tbsp water.
mix gently forming a frothy idli consistency batter.
pour the batter into greased idli plate.
steam the idli on a medium flame for 10 minutes.
finally, rava idli is ready to prepare chaat.
firstly, in a large bowl take 1 cup curd, 1 tsp sugar, ½ tsp salt and ¼ cup water.
whisk and mix forming a smooth consistency curd.
sweetened curd is ready. make sure the consistency is slightly watery, else the idli will not absorb the curd.
firstly, prepare the tempering to mix with sweetened curd. for that heat 2 tsp oil.
add 1 tsp mustard, 1 tsp cumin, ½ tsp chana dal, 2 tbsp cashew, 2 tbsp raisins, 2 chilli, 2 inch ginger and pinch hing.
splutter the tempering and roast the cashew until it turns golden brown.
pour the tempering over the sweetened curd.
to serve the thayir idli, in the plate place 3 idli. pour prepared tempered curd over it generously.
to serve the thayir idli, in the plate place 3 idli. pour prepared tempered curd over it generously.
top with boondi and sprinkle a little chilli powder.
finally, enjoy south indian style thayir idli.
firstly, to serve the curd idli chaat, on the plate place 3 idli and pour prepared sweetened curd over it generously.
top with green chutney, tamarind chutney. sprinkle a little chilli powder, cumin powder and chaat masala.
also, top with onion, sev and coriander.
finally, enjoy street style dahi idli chaat.