Rava Idli are cooked cakes composed of semolina and yogurt, spice and vegetables as well as the leavening agent. They are consumed as breakfast, served with coconut chutney and the potato-based Sagu (recipe found at the bottom of this post).
Traditionally , idlis are prepared using ground lentils and rice that have been soaked. This batter then gets fermented, and then steamed into the shape of cakes. They are easy to prepare since it skips the entire process of grinding, soaking and fermenting.
The batter is created by blending the ingredients, then mixing them with yogurt. In the batter, leavener reacts with curd or yogurt and transforms into fluffy and airy cakes that steam.
This recipe will make delicious, soft and light rava idlis , without the taste of curd or the soapy flavor of soda. If you’ve ever wondered why the rava idli of MTR is so delicious and delicious with its light texture, then this recipe is one you must try.
1 cup Rava (suji / semolina)
1 teaspoon Mustard Seeds
1/4 teaspoon Cumin Seeds
1 pinch Asafoetida (hing)
1 tablespoon Chana Dal (gram dal)
1 tablespoon Urad Dal (black split lentils with no husk)
1 sprig Curry Leaves
1 Dry Red Chilli
7 Cashew Nuts that are broken into pieces
1/3 cup Thick Yogurt (curd)
1 cup of grated Carrot
2. Green Chillies, finely chopped
1 tablespoon grated Ginger
1 cup plus 2 tablespoons of water
Two tablespoons of finely chopped Coriander Leaves
1 tablespoon Eno Fruit Salt
2 tablespoons oil
1/2 teaspoon Ghee
Cook 1/2 tablespoon of ghee as well as 1 tablespoon of oil inside a large base pan or kadai. Add mustard seeds. When they begin to crackle add cumin seeds asafoetida, chana daal and the urad dal. Saute until dal turns light brown. Incorporate curry leaves dried red chilli, cashew nuts, and sauté for 30-40 seconds.
Add the rava (semolina) Mix well.Roast it over medium-high heat until it is lighter brown, while stirring constantly. Be sure to ensure that it doesn’t get burned. Remove the flame from the stove and place it on an uncooked plate. Let it cool for about 7-8 minutes.
Make a curd mixture with and chopped green chillies grated ginger, salt, and in the large bowl.Add the roasted rava as well as (1 cup plus 2 tablespoons) water, and mix thoroughly. Check to ensure that there aren’t any lumps.
Add chopped carrots and grated coriander leaves to mix well. Set aside the batter for 15 minutes so that it can settle.Pour 2 glasses of water into a steamer and heat on medium heat. Make sure to grease Idli molds (plates) with oil. Add salt from the fruit Eno to the batter and stir for about a minute.After adding the eno you’ll notice bubbles appearing on the surface of the batter.Pour batter into the greased molds and then steam on medium flame for 10 to 15 minutes. Make sure to not steam it at extremely low or high flame.After about 15 minutes switch off the flame and take out the molds from the steamer. Once it cools down some, take out the Idli from it.
Instant rawa idli ready, enjoy it with coconut Chutney.
Tips and Variations:
Once you have added Eno fruit salt to the batter, mix it thoroughly for about a minute, then immediately put it in molds or else Idli will not be spongy and soft.
It is possible to add cabbage or onions for a variety.
Steam it over a medium flame until it makes it soft.
The taste:Soft and spongy
Tips for Serving:Serve this with coconut jam and sambhar. This is a delicious breakfast option, but it can also be served for the evening or lunch too.