While I love idlis, I sometimes run out of batter. This is where Rava Idlis come in. They are a quick and easy to make and are also a bit more spicier than Idlis.
Rava Idlis are especially handy in winter or the monsoon when the idli batter simply refuses to ferment!
When you have unexpected guests!
- Rava/Semolina/Suji – 1 Cup
- Curd – 1 Cup
- Grated Coconut – 1 tbsp
- Udad Dal – 1 tsp
- Chana Dal – 1 tsp
- Rai/Mustard Seeds – 1/2 tsp
- Cashew Nuts – 3 or 4
- Green chillies – 2 or 3
- Oil – 1 tbsp
- Soda Bi-Carb – 2 pinches
- Turmeric (optional) – a pinch
- Salt to Taste
- Curry Leaves – A few
- On medium heat, in a kadai/wok, roast rava till it starts to turn light brown.
- Set aside the roasted rava to cool.
- Add curd, salt, finely chopped green chillies, grated coconut, and turmeric.
- Mix well.
- Add a more water or curd, if required. The consistency should be like that of regular idli batter.
- Heat the oil.
- Add mustard seeds to it.
- When the mustard seeds splutter, add the udad dal and chana dal.
- Fry till light brown.
- Break and add cashew nuts.
- Fry for a few seconds.
- Add the fried dals to the rava-curd mix.
- Mix well and set aside for 30 mins.
- Add soda and mix well.
- Add a more water or more curd, if required. The consistency should be like that of regular idli batter.
- Make rava idlis as you would make regular idlis.
- Serve hot with fresh Coconut Chutney, Sambhar, or Chutney Powder!
- Use sour curd if you can. That way you can reduce the quantity of soda.
- You can make the idlis without soda. In this case, add more curd (sour, if available) and also 1 tbsp oil.
- The batter must rest for 30 mins for the rava to soften. Otherwise the idlis will be dense and gritty.
- Super Soft, White Idlis (Steamed Rice and Black Gram Dumplings) (aahaaramonline.com)
- Banana Idli (adigebhatta.wordpress.com)
- Semolina (teewhatisit.wordpress.com)
- Idli: A Love Story (acrazymindseye.wordpress.com)