Rava Idli is a very famous South Indian recipe which is very simple to prepare at home. It does not require any elaborate grinding like the traditional idli and can be prepared in a jiffy. Today let us learn how to prepare soft and spongy Rava Idlis by following this simple Rava Idli Recipe.
Rava Idly /Sooji Idli
Makes 8 soft rava idlis
Rava (sooji/semolina) -1 cup ( I used roasted rava)
Curd - 1 cup
Salt as required
Coriander leaves - handful
Cashew nuts - 6-7 (break it )
Carrot -1 (medium size)
Baking soda - 1/4 tsp
Oil -1 tbsp
For the seasoning
Mustard - 1 tsp
Asafoetida/hing - a pinch
Urad dal - 3/4 tsp
Green chilli - 2 finely chopped
Ginger - 1 inch piece finely chopped
Curry leaves - few
Chop carrots, ginger, green chilli and coriander leaves finely.
Heat oil in a kadai /pan, add mustard seeds, when mustard splutters, add hing and urad dal.
When dal changes colour, add cashew nuts, ginger, green chilli and curry leaves .
Then add rava and roast it nicely for a few minutes. Do not burn the rava.
Allow it to cool. After it cools, add curd, finely chopped coriander leaves, carrot, baking soda and needed salt. Add water little by little and mix it well without lumps. The consistency of the rava idli batter should be similar to idli batter.The batter should neither be thick nor thin, so adjust water accordingly.
Let the rava idli batter rest for 15-20 minutes .
Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.
Serve piping hot with tomato chutney or any chutney of your choice.
Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.com