Rava idlis are steamed cakes made with semolina, yogurt, spices, veggies, and a leavening agent. These are eaten for breakfast with coconut chutney or potato saagu.
These are quick to make as it bypasses the entire task of soaking, grinding, and fermenting.
Ingredients
1 cup sooji/Bombay rava
2 tbsp ghee or oil
1/2 tsp mustard
1 tsp Chana dal/Bengal gram
2 tsp cashew bits
2 sprigs of chopped curry leaves
1/2 inch grated ginger
Other ingredients:
Salt to taste
2 tbsp chopped coriander leaves
3/4 cup fresh curd/yogurt
Pinch of turmeric powder (optional)
1/4 cup water for soaking rava
2 to 3 tbsp water to adjust the batter consistency
1 tsp ENO or fruit salt or 1/4 tsp cooking soda
Oil for greasing idli molds
Some split cashews
Procedure
Heat ghee or oil in a pan, fry split cashews, and set aside for garnishing.
To the same pan add, mustard, chana dal, and cashews bits. Fry till the cashew and dal turn golden.
Reduce the flame and add curry leaves, and grated ginger.
Saute for a second and add rava. Roast on a low flame continuously till the rava turns aromatic and crunchy.
Set this aside and cool completely.
Once it is cooled down completely, add salt, chopped coriander leaves, curd, turmeric powder, and 1/2 cup of water.
Mix the batter well. cover and set aside for 30 minutes.
After 25 minutes, grease the idli moulds and place roasted split cashews in each moulds.
Bring water to a boil in the idli steamer or cooker.
When the water is just about to come to a boil in a few minutes, check the consistency of the batter.
Add water if needed. The consistency of the batter has to be thick like regular idli batter.
Add ENO and gently give a good mix. Avoid overmixing.
The batter needs to be steamed immediately. Fill the moulds with the batter and place them in the hot steamer.
Steam the idlis for 10 minutes on a high flame. Allow them to cool down for 2 minutes.
Demould them with a wet spoon and serve hot with coconut chutney or saagu.
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