Rava Idli – A long pending post of mine which somehow got missed. May be because I like it so much and drenched in its taste, that I forgot to showcase it.
- Sooji / Rava â€“ 2 cups
- Curd â€“ 1 cup
- Eno fruit salt â€“ 2 tsp
- Salt â€“ to taste
- Water â€“ 1 Â¼ cup
- Lemon juice â€“ 1 tsp / to taste
- Chopped curry leaves and coriander leaves â€“ 1 tbsp
- Grated carrot â€“2 tbsp
- Ghee – 2 tsp
- Oil â€“ 2 tsp
- Mustard seeds – /4 tsp
- Channa dal â€“ Â¼ tsp
- Urad dal â€“ Â¼ tsp
- Cashew nuts â€“ 10 nos (break into pieces)
- Green chili paste â€“ Â½ tsp / to taste
- Grated ginger â€“ Â¼ tsp
Serves – 15 idli
Preparation Time – 20 min
- Take a Kadai and heat the Oil and Ghee. Add Mustard seeds and when it splutters, add Urad dal, Channa dal, Cashew nuts and fry until golden color. Then add Green chili, Ginger and Asafoetida and stir it well.
- Add grated Carrot and mix it well. Then add Sooji/Rava, Curry leaves and Coriander leaves. Fry until you get nice aroma. Fry it in the low flame.
- Take it out and let it cool. Then add Curd, Water, Lemon juice and Salt. Mix it well. Then add the ENO fruit salt to the batter and mix it well.
- Pour the water in the Idli Pot. Greece the Idli plate and pour the batter in the Idli plates. Steam the Idli for 8 to 10 minutes in the medium flame.
- When itâ€™s done, carufully open the Idli cooker lid. Check the Idli with Knife/ Fork. When you poke it, it has to come out clean. Hot sponge Rava Idli is ready in no time.
- Enjoy the Idli with Sambar/Chutney/ Idli Podi.
- If you have the lemon flavor ENO fruit salt. Then no need to add lemon juice.
- Depending upon the curd taste you can adjust the lemon juice.
- Adjust the consistency by adding extra water based on the curd thickness.
- You can add sour cream too. In that case avoid curd and lemon juice.
- If you preheat the Idli pot water, bake the Idli for 8 minutes.