Rava Idli

Rava idli is my favorite form of idli. Mom used to make it once in a blue moon and I would be the happiest person then.

Post marriage when I was in the learning stage (well, I still am), rava idli was one thing I really wanted to learn. I made it a few times and it only got better with each passing time. So here I am, posting the recipe of one of my favorite dishes.

Ingredients

Rava – 2 cups

Split chana dal – 1 ½ tsp.

Mustard Seeds – ½ tsp.

Oil – 1 tbsp.

Green Chilies – 1 tbsp., chopped

Grated Carrot – 1 cup

Green Peas – ¼ cup

Curd – 5 tbsp.

Cilantro/ Coriander Leaves – ½ cup, chopped

Eno/ Fruit Salt – ½ tsp.

Salt – to taste

Water – 1 cup

Ghee – for greasing the idli molds

Yield – 15 small idlis

Method

1. Take a pan, heat oil and add mustard seeds and chana dal. Once the mustard seeds start spluttering, add green chilies and rava.

2. Saute for about 5 – 7 minutes (until the rava starts giving out an aroma). Turn off the flame and allow the mixture to cool.

3. In a big bowl, mix grated carrot, peas, curd, cilantro, rava mixture and salt. Add water if required to attain a batter consistency. Let the mixture stand for about 15 – 20 minutes.

4. In the meanwhile, take a pressure cooker, add 4 – 5 cups of water and let it come to a boil.

5. Take the idli molds, grease them with ghee/ oil and pour in scoops of the rava batter. Add eno/ fruit salt to the batter just before putting it in the molds.

6. If you wish to garnish the idlis with cashews, place a cashew on the mold first and then pour the batter. (I forgot and put the cashews on top of the batter ;))

                                                

7. Stack all the molds and lock them. Place them in the pressure cooker with boiling water. Put the lid on and steam cook for 20 minutes.

8. Take the molds out and scoop out the idlis. Serve hot with fresh coconut chutney and sambar.