Yields: 4 Servings Difficulty: Medium Prep Time: 20 Mins Cook Time: 10 Mins Total Time: 30 Mins
Rava Idly – Yup! You heard it right. Are you getting bored of having routine idly and dosas? Are you looking on for some quick-fix dinner recipes? This one is for you. The marriage of semolina (a.k.a Rava / Sooji) with sour curd without fermentation is a delight to the tastebuds. People who hate sooji upma too will instantaneously fall in love with this idli. While I always run around, searching for easy, yet tasty dinner recipes, this Rava idly comes to rescue for weeknight dinner. Do try this and enjoy with simple chutneys. I have paired it with coconut-cilantro chutney.
Ingredients
Adjust Servings
- Main Ingredients
- Tempering Ingredients
Instructions
- In a wide bowl, whisk the curd and set aside. Heat a pan and add oil. Once it shimmers, add mustard, urad dal, curry leaves and channa dal.
- After they splutter, add the cashew pieces. When they are golden brown, add the Rava / Sooji to it and saute for about 2 - 3 mins for the tadka to coat well.
- Switch off the flame and allow it to come to room temperature. After they have cooled down, add the Rava / Sooji mix to the whisked curd. Add salt to it and mix them to form a dosa batter consistency. Add finely chopped carrots to the batter.
- Set aside for about 15 mins. Meanwhile, grease the idli plates. While you are ready to make the Rava idlis, add half a tsp of Eno fruit salt.
- Wait until it starts to froth. Mix together. Pour a ladle of the batter to the greased plates. Steam them in an idli pot for about 10 mins.
- Remove the cooked idli and serve them with any accompaniments of your choice.
Notes
- Normally, baking soda is used. I have replaces Eno fruit salt instead of this. You can use plain flavored fruit salt or a lime-flavored one.
- In addition to finely chopped carrots, you can also add frozen green peas to make it more colorful.