Rava Idli Recipe ( How To Make Rava Idli )

Even people who don't like regular idlis will fall for these Rava Idlis (like me...). They are soft, porous and will just melt in your mouth...

These soft idlis taste heavenly with coconut chutney. The cashews and veggies and a nice little crunch to it. What more??? On my parents' last trip to CBE I did these for breakfast and they just loved it. Normally whenever I do something new, I will ask how was the dish?? and then get a reply. But that time both my mom and dad declared that the idli was superb with a great texture ( poo madiri udurudu!!!! ) even before I asked. I was flattered in getting such a comment from my dad. Usually he says its nice that's all...but on that day he made my mom to eat more idlis telling that it was really superb!!! I was soooo happy :)

There are a few things to be noted to get a perfect rave idli that I have mentioned in NOTES section. Do read that.

 Now here comes the recipe for the soft and beauitful Rava Idlis...

INGREDIENTS:

Rava - 1 1/2 cup

Curd - 2 1/2 cup

Water - 1/4 to 1/2 cup ( or as needed )

Salt - to taste

Baking Soda - 1/2 tsp

To Temper:

Oil - 1 tbsp + for greasing

Mustard - 1/2 tsp

Urad dal - 1 tsp

Green Chilli - 1 (finely chopped)

Onion - 1 (finely chopped)

Chana Dal - 1 tbsp

Cashew - 10

Carrot - 1 (grated)

Peas - 2 tbsp + for decorating

METHOD:

1) Dry roast rava in a kadai for 3 to 4 minutes (without burning) and allow it to cool down a little. Whisk the curd lighty to remove any lumps and add it to the rava. Mix well and keep it aside for 10 minutes ( let the rava soak in the curd).

2) Lightly grease the idli plates with oil. Place grated carrot and peas on the greased idli plate and keep that ready.

2) In a kadai heat oil and temper with mustard. After it pops add urad dal, chana dal and cashew. Fry till golden brown and add green chilli.


3) Now add onions and toss a little and add the remaining grated carrot and peas. Toss for 1/2 minute and switch off ( no need to cook the veggies all the way through as they get cooked while steaming the idlis ).


4) Now the tempered mixture is ready. Lets get back to the rava and curd batter. After 10 minutes of soaking, rava curd batter will be quite thick. Now add water little by little to get the consistency like idli/dosa batter. To this add the tempered mixture along with salt and mix well.


5) To this final batter add baking soda. Give it a quick mix and immediately transfer this to the prepared idli plates and steam cook it for 7 to 8 minutes or until a knife inserted in the middle of idli comes out clean.

That's it..... soft and melt in mouth rava idlis are ready!!!

Look how soft and porous they are..... 

NOTES:

1) Make sure your baking soda is fresh as it is one of the main reasons in creating soft and porous idlis.

2)  Don't let the batter sit too long after adding baking soda. Steam immediately.

3) Dry roast your rava well without burning. It will give a great texture to your idlis ( poo madiri udurum...:) )

4) Make sure you don't let the rava soak in curd for more than 10 minutes.

5) Don't add the water all at once. I always add  curd to rava and let it soak for 8 to 10 minutes, by which time it will all be soaked and the batter will be quite thick. Later I will add water little by little till it reaches the consistency of our regular idli/dosa batter ( not too thick and not too runny ). Then add the tempered items and proceed.

6) The measurements I have given is perfect for regular homemade curd. The more thick the curd is, the more water it is going to need and vice versa.



Cheers,
Sindhiya.S

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