Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.
Ingredients:
- 2 cups of Semolina
- 2 tbsp of Oil
- 1 tsp of Mustard Seeds
- 1 tsp of Channa Dal
- 1 tsp of Urad Dal
- 1 Dry Whole Red Chili
- 1 tbsp Broken Cashew Pieces
- 1 Cup of well beaten Yogurt
- 1 sprig Curry Leaves
- Finely chopped Green Chili
- 5 sprigs, finely chopped
- 1 tsp Ginger ( finely grated)
- 1 tsp Salt (to taste)
- 1 cup of Water
- Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing
Method:
- Heat Oil in medium pan on medium heat.
- Add Mustard Seeds and allow them to pop.
- Add Dry Red Chili, Channa Dal, Urad Dal and mix.
- When Channa and Urad Dal become light brown, add in Semolina and mix well.
- Keep roasting Semolina until a nice fragrant smell comes or you see the Semolina turning light brown. Do Not Burn the Semolina.
- Transfer Semolina to a medium bowl and allow it to cool for about 10 minutes.
- Lightly oil Idli trays with spray cooking oil or regular oil.
- Prepare Idli steamer by pre-heating water to a boil.
- In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Ginger and Salt. Mix well.
- Pour Yogurt mixture into the cooled Semolina and mix.
- Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
- The mixture should foam up.
- Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
- Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.
- Remove Idlis from the trays by scooping them out with a spoon.
- Serve hot with chutney or sambar.
- Makes approx. 20 idlis.