Rava idli is an instant idli made with semolina or sooji.It takes just 15 minutes to prepare an can be one yummy breakfast recipe.My hubby likes it to the core and he loves eating it at the famous MTR restaurant here in bangalore.I have tasted it there many times and have always awed about the taste they give to it.Served with potato masala this idli is served with ghee.You can have it with sambhar and chutney too.Otherwise here in bangalore they serve it with a vegetable gravy called sagu.Now i don't know how many of you know this.During world warin karnataka,there arose an acute shortage of rice so to recurbate that in hotels started making idlis with rava.I learnt the key to make soft fluffy idlis from mallika badrinath cookbook.The key is addition of eno salt.It will never let you down and the idlis are guaranteed to be a success.
INGREDIENTS
| Semolina/Rava | 1 cup |
| Curd | 1/2 cup |
| Urad dal | 1/2 tsp |
| Channa dal | 1 /2 tsp |
| Mustard | 1/2 tsp |
| Cashewnuts | a few |
| Oil | 3 tsp |
| Asafoetida | 1/2 tsp |
| Carrot grated | 1/4 cup |
| Salt | to taste |
| Curry leaves | a few |
| Coriander leaves | a few |
| Green chillies | 2 |
| Eno salt | 1/2 tsp |
HOW TO MAKE
- Take a pan and add oil and when it gets heated add mustard,urad dal, channa dal,green chillies,curry leaves and cashews too.When they crackle add asafoetida and add rava to it and roast till they turn golden brown.You could take a few cashews before adding rava so that you can top the idlis while steaming later.
- Allow it to cool.Then add salt and curd.Add coriander leaves and eno salt.Batter is ready.Let it rest for 5 minutes.
- Grease the idly moulds with little oil and place grated carrots and cashews on it.Pour the batter on the mould and steam it for 12-15 minutes.
- Once done switch off the flame.
- Serve hot with potato masala,sagu,sambhar or chutney.
Grab the feed for followup comments!