Rava Idli

Rava idli is a popular variation of idli, a traditional South Indian steamed cake made from fermented rice and lentil batter. Rava idli is quick and easy to prepare as it uses semolina (also known as rava or sooji) instead of rice. It is a perfect breakfast or snack option.

Prep Time	5 mins
Cook Time	50 mins
Total Time	55 mins
Serves	10 - 12 idlis

Ingredients	Quantity
Oil	2 tsp
Mustard	1 tsp
Cumin / Jeera	1 tsp
Channa Dhal	1 tsp
Curry Leaves	5 to 6 leaves
Grated Carrot	2 tbsp
Green Chili	1
Asafoetida	Pinch
Cashews	8 to 10
Baking Soda (optional)	Pinch
Turmeric	1 tsp
Rava	1 Cup
Curd	2/3 cup
Salt	To taste

 

Step by step process:

1. In a kadai, heat oil and temper Mustard, Jeera, Channa Dhal, Asafoetida.
   
2. Then add Curry leaves, Green Chilies, Cashews and sauté till Cashews turns light brown color.
3. Add the grated carrot and turmeric and salt and sauté for 2 to 4 mins.
4. Then add Rava and sauté until the Rava turns aromatic. Make sure to stir continuously to prevent burning.
5. Transfer everything to a bowl and allow it to cool.
6. Then add Curd to the mixture and mix well till it combine to a thick batter.
7. Then close and keep it aside for 30 to 45 mins.
8. After 30 to 45 mins, open and mix well by adding water to form an idli batter consistency.
9. If required add baking soda to the batter and mix well to get fluffy idlis.
10. Grease the idli molds with Gingelly oil and keep a cashew in each molds.
11. Pour the batter into the greased molds, filling them about 3/4 full.
12. Place the molds in the steamer or idli cooker and steam for about 12-15 minutes or until a toothpick inserted into the idli comes out clean.
13. Once cooked, remove the idlis from the steamer and let them cool for a minute or two.
14. Serve the rava idlis hot with coconut chutney or sambar.

Rava idlis are soft, fluffy, and have a slightly grainy texture compared to traditional rice-based idlis. They are a delicious and satisfying breakfast or snack option. Enjoy your rava idlis!