RAVA - 1 CUP
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.
CURD - 1/4 CUP
add ½ cup curd, ½ tsp salt. mix well until everything is well combined.
WATER - 3/4 CUP
further, add ¾ cup water and mix well until there are no lumps in the batter.
REST - 20 MINUTES
cover and rest for 20 minutes, or until the suji is soaked well
ENO - HALF TSP
now add ½ tsp eno fruit salt and 2 tbsp water.
mix gently forming a frothy idli consistency batter.
IDLI PLATE - GREASED
pour the batter into greased idli plate.
STEAM - 10 MINUTES
steam the idli on a medium flame for 10 minutes.
IDLI - READY
finally, rava idli is ready to prepare chaat
CURD - 1 CUP
firstly, in a large bowl take 1 cup curd, 1 tsp sugar, ½ tsp salt and ¼ cup water.
WHISK & MIX
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.
OIL - 2 TSP
firstly, prepare the tempering to mix with sweetened curd. for that heat 2 tsp oi
MUSTARD - 1 TSP
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.
CORIANDER - 2 TBSP
also, add 2 tbsp coriander and mix well.
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.
DAHI IDLI - READY
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.
READY TO EAT
finally, enjoy street style dahi idli chaat.