Rava Idlis

You feel like idlis but have not really done your soaking & fermenting then you can make Rava Idlis. Its a quick and east recipe. I generally add grated veggies to mine. But it is up to you if you want to add veggies to yours or not.

Makes: 12 - 16 medium sized idlis

INGREDIENTS

• Semolina / Rava – 1 cup
• Yoghurt – 1 cup
• Grated vegetables (carrot/ zucchini) – 1 cup
• Onion – finely chopped – 1 (optional)
• Green chilly – chopped: 1 – 2 (increase or decrease to taste)
• Ginger - 1 inch piece– finely chopped
• Water
• Salt to taste
• Soda – ¼ tsp or Fruit salt – 1 tsp (I generally use the fruit salt)
• Oil for greasing the idli plates
• Cashews – for garnish

FOR TEMPERING

•   Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Chana dal – 1 tbsp 

METHOD

• Heat the oil in wok and add mustard seeds. Once it sputters add the chana dal and stir slightly till they get slightly brown.
• Add the ginger, chilly and onions and sauté till onions turn translucent.
• Now add the semolina and sauté for 3 – 5 minutes.
• Add the grated veggies a sauté for another 2 minutes. You don’t have to cook the grated veggies out because you will be steaming the idlis.
• Turn off the heat add the yoghurt, salt, soda (if you are using it) and little water and mix well. You need to have the consistency of the idli batter. Add water slowly so you can stop at the right consistency.
• Keep aside for 15 – 20 mins.
• Grease the idli plates with a little oil and get your cooker ready.
• Just before you spoon your batter into your idli plates add the fruit salt to the batter and mix gently. You will see the batter become fluffy. Do not over mix this because the air bubbles will disappear if you mix the batter a lot and you will get very flat idlis.
• Now place a half a cashew on each idli plate and spoon the batter on top of the cashews and steam for 10 – 12 minutes.
• Serve hot with sambar or coconut chutney or molaga podi or tomato chutney or all.