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A nearly flavorless steamed cake made from semolina, no fermentation required — the centerpiece of South Indian breakfast.
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Classic idli requires an overnight fermentation of rice and lentils, but "rava idli" — made with semolina and yogurt — is a popular shortcut that skips fermentation entirely. The cake itself is nearly flavorless; diners build their own heat and flavor by dipping into sambar or chutney on the side.
Heat oil in a pan and pop the mustard seeds, then add the curry leaves until fragrant.
Add the semolina and lightly dry-toast it. Let cool slightly.
Mix in the yogurt, finely chopped carrot, salt, and 100ml water, and let the batter rest for 20 minutes.
If the batter is too thick, adjust with a little water, then quickly stir in the baking powder.
Pour the batter into lightly oiled idli molds or small heatproof cups.
Steam for 12–15 minutes until a skewer inserted comes out clean.