Ingredients:
For the Rava Idli Batter:
- 1 cup fine semolina (rava/sooji)
- 1 cup plain yogurt (curd)
- 1/2 cup water
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon urad dal (split black gram)
- 1/2 teaspoon chana dal (split chickpeas)
- A pinch of asafoetida (hing)
- 1 tablespoon oil
- 1/2 teaspoon baking soda (optional)
- Salt to taste
For Garnish (Optional):
- Chopped coriander leaves
- Grated coconut
- Cashews
Instructions:
- Prepping Ingredients:
- Heat a small pan on medium heat. Add oil and once it’s hot, add mustard seeds. Allow them to splutter.
- Add cumin seeds, urad dal, and chana dal. Sauté until they turn golden brown.
- Add a pinch of asafoetida and stir for a few seconds. Then, remove this mixture from the heat and set it aside.
- Roasting Semolina:
- In the same pan, add the fine semolina (rava). Roast it on low to medium heat for about 2-3 minutes until it turns aromatic and light golden in color. Be careful not to burn it. Transfer the roasted semolina to a large mixing bowl.
- Mixing Batter:
- Add the yogurt, water, and the previously prepared tempering mixture to the roasted semolina. Mix well to form a smooth batter.
- If using, add baking soda and mix thoroughly. This will make the idlis fluffy.
- Add salt to taste and mix again.
- Resting the Batter:
- Allow the batter to rest for about 15-20 minutes. This allows the semolina to absorb the moisture and the batter to thicken.
- Preparing Idli Steamer:
- While the batter is resting, prepare the idli steamer. Add water to the steamer and bring it to a gentle boil.
- Grease the idli molds with a little oil to prevent sticking.
- Filling the Molds:
- Just before steaming, give the batter a gentle stir. If it has thickened too much, you can add a little more water to adjust the consistency.
- Pour the batter into the greased idli molds, filling them about 3/4 full.
- Steaming Idlis:
- Place the idli molds in the steamer, cover with a lid, and steam for about 10-12 minutes on medium heat.
- Check the idlis by inserting a toothpick or knife into the center. If it comes out clean, the idlis are ready.
- Cooling and Serving:
- Allow the idlis to cool for a few minutes. Then, use a spoon or a flat spatula to gently remove them from the molds.
- Serve the idlis hot with chutney, sambar, or any accompaniment of your choice.
Enjoy your quick and delicious Rava Idlis! They’re best when served hot and soft.