Rava idli

Swasthi Shreekanth’s rava idli makes soft steamed semolina cakes with yogurt, ginger, coriander and tempered spices. Her restaurant-style version reflects the breakfast served in Karnataka’s tiffin centres, with a cashew set into each cake.

Ghee first fries the cashews reserved for the moulds. The same pan tempers mustard, cumin and chana dal, with optional chopped cashews, before curry leaves, green chilli, ginger and fine semolina join it.

The semolina roasts gently until aromatic, then cools before runny curd, salt, coriander and water are mixed in. The thick batter rests while the semolina absorbs moisture; a little more water adjusts its dropping consistency.

In this selected version, lemon juice and baking soda are stirred into the batter just before steaming. The lightly greased moulds hold the fried cashews, with grated carrot optional, and receive the batter without another rest.

The cakes steam until set and cool briefly before a wet spoon lifts them out. Shreekanth describes light, fluffy idlis served hot with chutney or potato sagu, contrasting this quick yogurt-and-leavening method with a fermented batter.