Rava idli with tomato chutney

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 200 g semolina (rava/sooji), about 1.5 cups
• 200 g pasteurised curd (dahi / plain yoghurt)
• 100 ml water, as needed
• 1 tsp mustard seeds (rai)
• 1 sprig curry leaves
• 1 carrot carrot, grated
• 1 tsp fruit salt (eno) or baking soda
• 4 tomatoes tomatoes, for chutney
• 1 onion onion, for chutney
• 1 chilli dried red chilli, for chutney
• 1 tbsp oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Dry roast the semolina lightly, then cool and mix with the curd, grated carrot and enough water to make a thick batter; rest for 15 minutes.
2. 2Step 2. Temper the mustard seeds and curry leaves in a little oil and stir into the batter.
3. 3Step 3. Just before steaming, fold in the fruit salt or baking soda.
4. 4Step 4. Pour into greased idli moulds and steam for 10–12 minutes until a skewer comes out clean.
5. 5Step 5. For the chutney, sauté the onion and chilli, add the tomatoes and cook down, then blend smooth.
6. 6Step 6. Serve the idlis hot with the tomato chutney.

Allergens for your selection

• Contains: Cereals containing gluten
• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.