Rava Idli with Verusenagapappu pachadi (Sooji Rice Cakes & Groundnut Chutney)

Rava Idli - Heat a tbsp of Ghee / Oil in a pan; saute ½ tsp of Mustard Seeds and once they splutter, add a tbsp of Chana Dal and saute till the dal turns golden brown. Add 3 slit Green Chillis, few Curry Leaves and 1" inch grated Ginger. Immediately add a cup of Sooji (Ravva) and stir-fry the rava constantly for 3 minutes. Remove from heat and let it cool.

Add 2 Grated Carrots, 2 tbsp of chopped Coriander Leaves, 2 tbsp of Grated Coconut, a cup of beaten Yogurt, ½ cup of Water, Salt to taste and mix well. Allow the mixture to sit for atleast ½ hour.Grease the idli plates, place a roasted Cashewnut in ghee on each of the greased idli plates and pour the rava batter over the cashewnut. Steam the ravva idlis on medium flame for around 10 minutes. Remove the rava idlis carefully and serve hot with chutney.

Groundnut Chutney - Dry roast a cup of Peanuts and keep aside.

Heat a tsp of Oil in a pan; saute 3 crushed Garlic Cloves, 3 Dry Red Chillis and stir-fry for a few seconds. Add a sliced Onion and saute further for 2-3 minutes on medium heat. Remove from heat and after it cools down, grind the roasted peanuts, a tbsp of Tamarind Paste, sauteed onions and garlic along with Salt to taste and ½ cup of Water into a smooth paste.
Heat ½ tsp of Oil in a pan; saute ½ tsp of Mustard Seeds allowing them to splutter. Add ½ tsp of Urad Dal and let it turn golden brown. Add few Curry Leaves, remove from heat and pour over chutney. Serve with the rava idlis.