Rava Idli

Rava Idli is a variation of South Indian breakfast, Idli. Rava Idli is quick and simple to make without the process of grinding and fermenting. It is prepared with rava/ semolina which is wheat rava or cream of wheat. This is one of the simple and healthy recipe which combines the goodness of dals and spices with healthy carrot. You can use fresh/ sour curd and Eno Fruit Salt/ Baking Soda.

For serving 2 person approx. 8 idlis

Ingredients :

• Rava / Suji / Semolina - 1 cup
• Mustard Seeds - 1/4 tsp
• Chana Dal - 1 tbsp
• Urad Dal - 1 tsp
• Cashewnuts broken - 1/8 cup
• Curry Leaves chopped - 1 sprig 
• Thick Curd / Yoghurt - 1/3 cup
• Grated Carrot - 1/3 cup
• Grated ginger - 2 tsp
• Chopped Coriander Leaves - 2 tbsp
• Salt to taste
• Eno Salt - 1 tsp
• Oil - 2 tbsp oil + for greasing
• Water as required

Method :

• In a heavy based pan heat oil on medium flame. Add mustard seeds and let it splutter. Then add chana dal, urad dal, cashewnuts, curry leaves and fry till they are crispy.

• Add rava. Mix well and roast on medium flame till it changes color by stirring continously with out letting it get burnt. Switch off the flame and let it cool.

• In a bowl take rava mix, curd, grated ginger and carrot, chopped coriander leaves, salt and mix well by adding water as required. (Batter should not be very thin, slightly thicker than the normal idli batter). Keep the batter aside to rest for 15 minutes.

\

• Pour water to steamer and put it on medium flame and let it come to a boil.

• Meanwhile, if the batter is very thick, add lil water as rava would absorb the water. Mix well and add Eno Salt. (If you don't have Eno salt, you can still make spongy idli's with baking soda). Stir well for a minute. You will notice bubbles on the surface of batter.

• Pour batter into greased idli moulds and place it in the steamer when water is boiling.

• Steam it on medium flame for 10 minutes or till a tooth pick inserted comes out clean.

• Turn off the flame and let it stand for 10 minutes. Remove moulds from the steamer and scrape out the ready idli's with a wet spoon.
• Serve it hot with coconut chutney, Bombay Potato Sagu, Mixed vegetable Sagu, Potato Carrot Curry.