Rava Idli
Instant idli made of semolina with carrots, chillies, ginger, curry leaves and tempered with cashewnuts, split bengal gram and mustard
Ingredients
- Rava / Semolina - 1 cup
- Curd - 1/2 cup
- Carrot - 1 medium grated
- Green chilly - 3 finely chopped
- Ginger - 1 inch grated
- Curry leaves - 1 sprig finely chopped
- Coriander leaves - 1 tbsp finely chopped
- Salt - to taste
- Eno fruit salt - 1 tsp
- Oil - 2 tsp
- Ghee - 2 tsp
To temper
- Mustard seeds - 1 tsp
- Chana dal / Kadalai parippu - 1 tsp
- Cashewnuts - 5 to 6 broken
- Asafoetida / Hing - a pinch
Instructions
- Dry roast the rava in a medium flame until nice aroma comes. Take care rava does not change color.
- Heat oil and ghee. Add mustard seeds, chana dal and cashewnuts. Fry till dal and cashews turn golden. Then add hing, green chillies, ginger, curry leaves and fry for few seconds.
- Add the roasted rava and mix well. Fry for 2 to 3 minutes. Remove from heat and add grated carrots. Allow the mixture to cool.
- Once rava mixture is cooled, add curd, salt and coriander leaves. Combine everything. Now add 1/2 cup water and mix well to form a idli batter consistency.
- Meanwhile grease idli plates and start heating water in idli pot. Once the pot is ready for steaming, add the eno salt and mix well.
- The batter will become frothy after adding Eno salt. Immediately pour into idli plates and steam for 10-12 minutes or until cooked.
- Allow to rest for 5 minutes and gently remove with a knife or spoon.
Notes
- Depending on the quality of rava used, the texture of idli will differ. I recommend medium grain rava.
- You can substitute Eno salt with baking soda, but I recommend Eno salt.
- If batter is very thick after adding Eno salt, add little more water to adjust the consistency.
- The consistency of the batter should be thick just like idli batter.
- Do not rest the batter for long time after adding Eno salt.