rava idli Recipe

 INGREDIENTS  

3 tsp oil
1 tsp mustard
½ tsp jeera / cumin
1 tsp chana dal
pinch hing / asafoetida
few curry leaves
1 chilli (finely chopped)
1 inch ginger (finely chopped)
2 tbsp carrot (grated)
¼ tsp turmeric
1 cup rava / semolina / suji (coarse)
¾ cup curd / yogurt (whisk)
2 tbsp coriander (finely chopped)
½ tsp salt
½ cup water
¼ tsp eno / fruit salt
5 cashew (halves)

INSTRUCTIONS

 

• firstly, in a kadai heat 3 tsp oil and splutter 1 tsp mustard, ½ tsp jeera, 1 tsp chana dal, pinch hing and few curry leaves.

• now add 1 chilli, 1 inch ginger and saute for a minute.

• further add 2 tbsp carrot, ¼ tsp turmeric and saute for 2 minutes.

• keeping the flame on low add 1 cup rava and roast well.

• roast for 5 minutes or until the rava turns aromatic.

• cool the rava completely and transfer to a bowl.

• furthermore, add ¾ cup curd, 2 tbsp coriander and ½ tsp salt.

• mix well forming a thick batter.

• now add ½ cup water and mix well forming a smooth batter.

• rest for 15 minutes or until the rava absorbs water.

• mix well and add water as required, to form an idli batter consistency batter.

• grease the idli plate with oil and place cashews in the centre.

• just before steaming add a ¼ tsp eno (fruit salt) and mix well till it turns frothy. alternatively, add a pinch of baking soda.

• pour the batter immediately into the idli plate. do not rest the batter.

• steam the rava idli for 13 minutes on medium flame.

• finally, serve instant rava idli with coconut chutney and sambar.