Rava Idli

Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.

Ingredients:

•  2 cups of Semolina
• 2 tbsp of Oil
• 1 tsp of Mustard Seeds
• 1 tsp of  Channa Dal
• 1 tsp of  Urad Dal
• 1 Dry Whole Red Chili
• 1 tbsp Broken Cashew Pieces
• 1 Cup of well beaten Yogurt
•  1 sprig Curry Leaves
• Finely chopped Green Chili
• 5 sprigs, finely chopped
• 1 tsp Ginger ( finely grated)
• 1 tsp Salt (to taste)
• 1 cup of Water
• Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing

Method:

• Heat Oil in medium pan on medium heat.
• Add Mustard Seeds and allow them to pop.
• Add Dry Red Chili, Channa Dal, Urad Dal and mix.
• When Channa and Urad Dal become light brown, add in Semolina and mix well.
• Keep roasting Semolina until a nice fragrant smell comes or you see the Semolina turning light brown. Do Not Burn the Semolina.
• Transfer Semolina to a medium bowl and allow it to cool for about 10 minutes.
• Lightly oil Idli trays with spray cooking oil or regular oil.
• Prepare Idli steamer by pre-heating water to a boil.
• In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Ginger and Salt. Mix well.
• Pour Yogurt mixture into the cooled Semolina and mix.
• Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
• The mixture should foam up.
• Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
• Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.
• Remove Idlis from the trays by scooping them out with a spoon.
• Serve hot with chutney or sambar.
• Makes approx. 20 idlis.