Ingredients: cup Sooji (Semolina/ Rava), teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), tablespoon Chana dal (Bengal Gram Dal), teaspoons Black Urad Dal (Split), cup Cashew nuts - chopped, sprig Curry leaves - torn, inch Ginger - grated, Green Chillies - finely chopped, pinch Asafoetida (hing), teaspoon Sunflower Oil, tablespoons Coriander (Dhania) Leaves - finely chopped, teaspoon Enos fruit salt - unlflavoured, cup Sabudana (Tapioca Pearls), cup Curd (Dahi / Yogurt) - beaten, - to taste, Oil - to grease idli plates., Vegetarian diet
Instructions: To begin making the Sabbakki Rava Idli Recipe, Soak sabakki/sabudana in enough water for 2 hours. Strain the sabbakki/sabudana using a colander and squeeze the excess water out using your hands, do not worry if it crumbles slightly or loses its shape.In a pan heat oil on medium flame, add mustard seeds and let it crackle, now add cumin seeds, urad dal, chana dal and cashews and stir it around on a low flame until it turns goldenAt this stage add hing, curry leaves, ginger and green chillies and fry for 2-3 minutes, ensuring the ingredients are thoroughly cooked. This allows you to store the rava idli mix in an air tight container for future use. Add the rava and roast for 3-4 minutes and then turn off the flame. Preheat the idli steamer with enough water. Grease the idli plates. In a mixing bowl combine rava idli mix, strained sabakki/sabudana, coriander leaves, salt to taste and yogurt, enos and give it a good mix.Adjust the consistency of the batter, to a thick dropping consistency. Pour the batter into the cavity of  the idli moulds and steam it for 12-15 minutes. Drizzle some ghee and serve Sabbakki Rava Idli Recipe. Serve Sabbakki Rava Idlis with Potato sagu and Kadale Chutney Recipe with south Indian filter coffee for an enjoyable south Indian breakfast.