Rava Idli

If you're looking for instant idli. No, i'm not talking about store bought instant idli flour. You can make your own soft and spongy idli in a jiffy at home. No hours of fermentation or grinding required. It's simple and easy way of making idli with everday ingredients we find at home.

If you're using unroasted rava, lightly roast in ghee over medium-low heat for few minutes till fragrant. Becareful not to burn the rava. Different brand of rava requires different amount of water. As rava tends to absorb liquid, adjust water as needed to form a batter resembles idli batter consistency.

You may add grated carrot to the batter for variation. I decided to go with the basic and love it to the core. Fruit salt and eno plays an important role in this recepi thus, do not skip. Serve with sambar and chutney. I had my rava idli with a special chutney which recepi coming soon.

Ingredients

1 cup roasted semolina/rava

2 1/2 tbsp ghee

1 1/4 cups plain yogurt,room temperature

1/3 cup water

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp channa dhal

1 tsp urad dhal

2 sprigs curry leaves

1 green chilly, chopped

Pinch of hing/asafoetida

Salt to taste

1 1/2 tsp fruit salt/eno

Methods

In a bowl add semolima and keep aside.

In a pan, heat ghee and fry mustard seeds. Once mustard seeds splutters, add cumin seeds,chana dhal and urad dhal. Saute till urad dhal turns golden.

Add curry leaves and hing. Saute for 20 seconds and add into the semolina.

Add salt,yogurt and water. Mix well. Add fruit salt and stir to combine. 

Cover and rest the batter for 15-20 minutes.

Boil water in idli pan and grease idli mould.

Stir the prepared batter, add water if needed. The batter shouldn't be too thick or too thin.

Pour the batter into greased idli mould and steam for 10 minutes.

Remove from steamer and unmould.

Serve with sambar and chutney.