Rava idli has a special place in my life. Back in Hyderabad, Minerva is one restaurant my best friend and I used to go often. I always used to order Rava idli and fruit punch. Slowly over the last 15 yrs it kind of became a ritual for us and whenever we meet, even today we have to meet for breakfast and eat Rava idli. Even though it is a south Indian dish, we never made it at home. It was thought to be very complex dish. But when I realised how easy it is to make, then there is no stopping….I make these idli’s all the time. especially because there is no need to soak rice or rava overnight and ferment the batter like you do for the normal idli’s.
So to make these lovely fluffy idli’s you will need:
2 Cups Sooji, Rava, semolina
1 Cup Yogurt
1 Cup water
1 Tsp mustard seeds
1 TBsp yellow lentils
1/4 Cup grated Carrot
3 Green chillies finely diced
1 Tbsp Coriander chopped
1 Tsp Fruit Salt
Around 20 Cashew Halves
Few Curry Leaves
2 Tsp Oil
In a Mixing bowl, start with the rava, a pinch of salt and yogurt. Mix well. Add the water slowly. You may not need all the water. You just need a thick batter of the ingredients, not very runny. Let the batter sit aside while you prepare the rest of the seasoning.
In a pan, heat 1 Tsp oil add the mustard, yellow lentils, cashews, green chillies, curry leaves and roast them lightly. Once the nuts and the other seasoning is lightly roasted , add this to the rava batter. Leave some cashews aside for garnishing. Add the grated carrot and the chopped coriander. Add any more salt now if you need and any more water if you need to because the semolina will have absorbed all the water and may require a little more to make the batter to a good consistancy.
Prepare the Idli trays with a cashew for each Idli so you will get lovely looking Idli’s with cashews on top.
Just before you are ready to make the Idli’s, Add a Tsp of fruit salt to the batter and fold the batter gently. If you want to preserve the batter for later use then do so without adding the fruit salt and add it just before you are cooking. And also check the consistency of the batter.
Prepare the idli racks, greece them with little bit of oil and make sure the idli’s are not placed immediately under each other but alternatively over the spaces between the idli’s as in the below pic.
Steam the idli’s in the pressure cooker without whistle for 15 mins and remove them.
Serve hot with coconut chutney or you know what just on their own because they have chillies and other seasoning so it won’t be that bland.