Rava Idli

Time to Prep: About 10 - 15 minutes

Cooking Time: 12- 15 minutes

Who Can Eat: Makes enough for 4 to 5 people

 

What You Need

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• 1 tablespoon of oil

• 1 teaspoon of mustard seeds

• 1 teaspoon of chana dal

• 1 teaspoon of urad dal

• 1 teaspoon of chopped ginger

• 2 green chilies, chopped

• 2 tablespoons of roughly chopped cashews

• 10-12 curry leaves, chopped

• 1/4 teaspoon of asafoetida

• 1 cup of semolina

• 1 cup of plain yogurt

• A handful of fresh coriander, chopped

• Salt to taste

• 1/3 cup of water (adjust for consistency)

• 1/2 teaspoon of baking soda

 

How to make it:

 

• Heat a pan over high heat and add the oil.

• Add mustard seeds, chana dal, and urad dal to the hot pan. Stir and cook over low flame until they turn slightly light golden brown.

• Add chopped ginger, green chili, cashews, curry leaves, and asafoetida to the pan. Stir well.

• Add the semolina (rava) and cook over medium-low flame for 2-3 minutes.

• Transfer the mixture to a bowl and let it cool completely.

• Once cooled, add the yogurt to the semolina mixture. Add fresh coriander and salt. Mix well.

• Adjust the batter's consistency by adding water. It should be semi-thin, as semolina absorbs water. Cover and let the batter rest for 20-25 minutes.

• After resting, check the batter's consistency and add more water if needed. It should be like regular idli batter.

• Mix well with baking soda and a splash of water. Your Rava Idli batter is ready.

• Grease the idli trays and place half of a fried cashew in each mold. Pour the batter into the molds, filling them 3/4 full.

• Place the trays in the steamer and steam the idlis for 10 minutes.

• Check if they are done by inserting a toothpick; it should come out clean.

• Remove the trays from the steamer and let them cool slightly for 2-3 minutes. Then, de-mold the idlis.

• Your delicious, soft, spongy Rava Idlis are ready to be served. Enjoy them with coconut chutney.