Rava Idli

Rava Idli

Makes 14-15 idlis

Ingredients:

For batter:

  • 1 cup rava/semolina
  • ½ cup yogurt
  • 1 teaspoon Eno fruit salt + 1 tablespoon water
  • ½ cup Water
  • ½ inch grated ginger
  • Salt to taste

For tempering:

  • 1-2 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal
  • 10-12 curry leaves
  • A pinch of asafoetida/hing
  • 10- 12 cashews

Method:

  1. In a bowl add semolina, yogurt along with grated ginger and salt.
  2. Add ½ cup water to make a batter of desired consistency. Keep the mixture aside.
  3. For tempering, heat oil in a pan. Add mustard seeds, cashews and chana dal.
  4. When mustard seeds splutter add curry leaves, dry red chillies & asafoetida. Add this tempering to the rava.
  5. Heat water in a steamer or pressure cooker. Grease the idli moulds.
  6. Just before steaming add a teaspoon of eno fruit salt with 1 tbsp of water in the idli batter and mix it well. Pour the batter in greased moulds.
  7. Steam the rava idlis for around 15-20 mins or till a tooth pick inserted in the idlis come out clean.
  8. Remove the rava idlis from the mould and serve hot with chutney and sambar.