1.
Heat a kadai and dry roast the Bombay rava(Semolina/ Suji) for few minutes without changing the color.
2.
Let it cool down completely. Roasting is completely optional. Add curd, water and salt. Make smooth batter without lumps.Lastly add fresh Eno fruit salt and mix well. It will bubble and make the batter light and frothy.
3.
Add some water and adjust the consistency of batter if its too thick.Take an oil greased idli mould. Fill the batter till 3/4 th of the mould.
4.
Boil water in an idli pot. Keep the idli plate and steam for 10 minutes till rava idli is cooked well.Remove the idli and serve hot with coconut chutney, tomato chutney, sambar or kurma
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