Rava Idli
Hello All,
Another super simple recipe! My mum’s specialty and my favorite variety of Idli!
This always reminds me of the Rava Idli from MTR Bangalore, with the tiny kinni (cup) if ghee placed on the top of the Idli! They go well with side of coriander chutney. I just love these Idlis with side of just ghee and sugar…the way my mum used to give me!
So, let us get right to it!
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Ingredients
- 3/4 cup rava Semolina
- 1 cup yogurt
- 1 cup water
- 1 teaspoon Eno fruit salt
- salt to taste
To temper:
- 2 tsp oil
- 1 tsp mustard seeds
- 2 tbsp. cashews broken
- 5-6 green chili finely chopped
- 1/4 cup coriander finely chopped
- 4-5 leaves Curry optional
Ingredients
To temper:
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Instructions
- In a mixing bowl add rava and yogurt. Mix well.
- Add 1 cup water and salt to taste
- Whisk Whisk Whisk
- You should have a consistency like a rice idl batter. Add more water if needed. Some brands of Rava tend to absorb more water. Adjust accordingly to get the right pouring consistency.
- Keep aside. Let is proceeded to tempering.
- In a kadai, heat 2 tsp oil. Add all the items under ‘To temper’ ingredients.
- Once well sautéed, add the tempered mix to the prepared batter.
- Mix well. Check salt and adjust consistency if needed.
- Important step. Heat water in Idli Pot. Close lid and let the water begin to boil. After this step you can proceed to mixing the Fruit Salt (Eno). After mixing Eno, the cooking process has to start immediately. You will get super soft idlis.
- Once the water comes to boil in Idli Pot, add 1 tsp Eno to the batter. Immediately pour to the Idli plates. Optional Step: Place a cashew in the greased idli plate before pouring the batter. Transfer inside the pre heated Idli Steamer Pot. Cook time is 11-12 minutes on medium flame.
- After 12 minutes. Turn off flame and take the pot out of heat. Open the lid and set aside for 5 minutes.
- Soft Rava Idli Ready! Serve with side of coriander chutney or just melted ghee and sugar! Enjoy!