Rava Idli
Ingredients
- 1 cup Semolina/ Rava
- 3/4 cup cup Curd
- 1 spring Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Lemon Juice
- 1 1/2 teaspoon Coriander leaves chopped
- 1 1/2 teaspoon Urad dal
- 2 Green Chillies chopped
- 1/2 teaspoon Ginger chopped
- 1 teaspoon Cashew nuts crushed
- 1 pinch Baking soda
- Salt & Oil as required
Instructions
- 1 Heat a pan and add a teaspoon of oil or ghee.
- 2
Add semolina (rava) and roast it over medium flame, stirring continuously until it turns light golden and aromatic.- 3
Turn off the flame and allow the roasted rava to cool down.- 4
In another small pan, roast cashew nuts until golden and set aside.- 5
Heat a teaspoon of oil in the same pan. Add mustard seeds, and when they splutter, add chopped green chillies, grated ginger, curry leaves, and urad dal. Sauté for a minute.- 6
Add this seasoning and roasted cashews to the roasted rava.- 7
Mix in salt and a pinch of baking soda.- 8
Add curd and enough water to make a smooth batter. The consistency should be similar to idli batter.- 9
Let the batter rest for 30 minutes.- 10
Meanwhile, add water to the idli steamer and bring it to a boil.- 11
Grease the idli moulds with oil.- 12
Pour the batter into the moulds and steam for 10–12 minutes or until a toothpick inserted comes out clean.- 13
Remove from the moulds and serve hot.- 14
Your soft and fluffy Rava Idlis are ready! Best served with Tomato Chutney or Coconut Chutney. - 2
