RAVA IDLI

Rava idli is a very simple and healthy South Indian cuisine. It makes a nutritious breakfast option combining the goodness of many dals and spices. Nowadays many ready to cook rava idli packs are available but I prefer the authenticity of the home made soft and fluffy rava idlis. This is a perfect breakfast option but can be served at lunch or dinner also. In this recipe along with grated carrot we can use chopped cabbage or onions also. Now let’s go ahead and make some….

Ingredients

1 cup Rava (Sooji/ Semolina)
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
1 pinch Asafoetida
1 tsp. Chana dal
1 tsp. Urad dal
1 sprig Curry leaves
1 dry Red Chilli
6-8 Cashews, broken into pieces
1/3 cup thick Yoghurt
1/2 cup grated Carrot
1/2 tsp. grated Ginger
1-2 Green chillies, chopped
Salt, to taste
Water to get required consistency
1-2 tablespoons Coriander leaves
2 tablespoons Oil

Method

Pour the oil into a heavy bottomed pan or kadai and heat it.
Add mustard seeds to it. Once the mustard seeds splutter, add split red chilly, cumin seeds, curry leaves, chana dal, urad dal and cashew nuts and saute till they turn golden brown.
Next, add to the above mix rava and saute it till it gets a light brown colour. (The rava should not be burnt)
Remove the rava mix from flame and allow it to cool.
While it is cooling, prepare a mix of yoghurt, green chillies, grated ginger and salt in a large bowl.
To this prepared mix add the cooled rava. Again add 1 and 1/2 cups of water to get the required consistency and make sure there are no lumps.
Add grated carrot and chopped coriander leaves to the the prepared batter.
Adjust the salt to your taste.
Leave the prepared batter for 15 minutes.
Next in a steamer or idli cooker boil two glasses of water.
On the prepared/ greased idli moulds pour the idli batter and steam for 10-15 minutes.
After 15 minutes turn off the steamer and remove the moulds from the steamer.
Allow it to cool before the idlis are removed from the mould.
Serve hot with coconut chutney or sambhar.