Rava Idli Recipe
Ingredients (Makes 12 – 14)
1. Semolina / rava, roasted – 1 cup
2. Yoghurt – 1/2 cup
Water – 1/2 – 3/4 cup + 1/4 – 1/2 cup or as required
3. Oil / ghee – 2 – 3 tsp
4. Cashew halves – 10 – 15
5. Mustard seeds – 1/2 tsp
Urad dal – 1 tsp
Hing / asafoetida – 1 tiny pinch
6. Onion – 3 tbsp, finely chopped
Ginger – 1/2 tsp, minced
Green chilly – 1, thinly sliced or minced
Curry leaves, chopped – 1/2 tsp
Carrot – 2 tbsp, chopped
7. Salt – To taste
8. Cilantro – 2 – 3 tbsp, chopped
9. Baking soda – 1/4 tsp (or 1/2 tsp eno fruit salt)
Method
1. Heat 2 – 3 tsp oil / ghee over medium heat. Fry cashews until golden and set aside. In the remaining oil, add mustard seeds and wait until they splutter. Next fry urad dal until golden. Add hing, onion, a pinch of salt, ginger, green chilly and curry leaves. Saute for a minute. Add carrot and saute for one minute. Add rava and cook for a minute. (If you are using unroasted rava, roast for 5 – 6 minutes.) Switch off. Transfer it to a large bowl and allow to cool down.
2. Add yoghurt, chopped cilantro and salt to the rava mixture. Add 1/2 cup water little by little and mix well. Set aside for 20 – 25 minutes. After 25 minutes, add 1/4 – 1/2 cup water little by little, and stir until it reaches a medium thick consistency. Add baking soda to the batter just before steaming. Mix well.
3. Grease idli moulds with ghee. Place a cashew half on each of the mould. Top it with 2 – 2.5 tbsp of the rava batter. Steam cook for 12 minutes or until a toothpick inserted in the center comes out clean. Take the mould out and allow to rest for 3 – 4 minutes. Remove the rava idlis from the mould. Serve immediately with tomato chutney / tomato coriander chutney, idli podi, coconut chutney or sambar.
Yummy recipe.. thanks Maya 👍👍👍