Steamed rava idli with coconut chutney

Ingredients

For 1 serving

• Semolina50 g
• Plain nonfat yogurt80 g
• Carrots30 g
• Mustard seeds1 teaspoon
• Peanut oil1 teaspoon
• Baking soda1 pinch
• Desiccated coconut10 g
• Cilantro4 g
• Ginger3 g
• Saltto taste

Contains: gluten, lactose, nuts, mustard,

Method

1. Heat the groundnut oil in a frying pan over medium heat, add the mustard seeds and wait a few seconds until they pop; add the semolina and toast it for 3 minutes, stirring, until fragrant and just golden. Tip it into a bowl and let it cool for a few minutes.
2. Peel and grate the carrot, then mix it into the semolina with the plain yoghurt, the salt and enough water for a thick batter; cover and leave to rest for 15 minutes.
3. Meanwhile set up the steamer (or a pan with a basket) with two fingers of water and bring it to the boil; lightly grease the moulds.
4. Stir the bicarbonate of soda into the batter and divide it between the moulds; steam with the lid on over medium heat for 12 minutes, until the idli are puffed and a toothpick comes out clean. Let them rest for 2 minutes before turning out.
5. While they cook, peel the ginger and blend it with the desiccated coconut, the coriander, a pinch of salt and a splash of water into a creamy chutney.
6. Serve the idli hot with the chutney.