Quick Rava Iddlis

admin, March 10, 2015

 

Serving Size: 9 medium sized idlies

Ingredients:

  1. Rava/Semolina/Sooji (white) – 1 cup (I used un-roasted)
  2. Curd – 1/2 cup
  3. Water – 1/2 cup or more to form thick batter
  4. Mustard seeds – 1/2 tsp
  5. Chana dal – 1 tsp
  6. Urad dal – 1/2 tsp
  7. Curry leaves – 1 spring
  8. Cashew, broken – 1 tbsp (optional)
  9. Salt – as required
  10. Oil – to temper – 2 tsp
  11. Baking soda/ Fruit salt – 1/2 tsp

 

Directions:

  1. In a non-stick pan heat oil, add the mustard seed, wait for them to splutter, now add the chana dal, urad dal and curry leaves. Now add the cashew and once they turn color add the sooji/ rava and roast for 4 minutes (under medium-low flame) until a nice aroma comes
  2. Transfer the roasted sooji to a bowl and let it cool down a bit. In the mean time prepare the idly patter by greasing with oil and in the idly vessel boil water.
  3. Now add the curd to the sooji, salt and mix well, gradually add water to form a thick batter. Let it sit for 10 mins
  4. Now mix the batter and add the fruit salt/ baking soda and mix well. Immediately pour in the idly platter and place in the hot vessel to cook.
  5. Wait until all the idlies puff up and cook completely. You can insert a knife/ toothpick in the center of the idly to check if its done.
  6. Once done using a spoon scrape the idlies to a hot pack/ plate

 

Tips:

  1. Original recipe calls for fruit salt but since I did not have it used baking soda. If you do not use any of them the idlies will not puff and form shape
  2. Make sure you mix the fruit salt/ baking soda and immediately pour the batter to be cooked, do not let the mixture sit for long after adding BP/ Fruit salt
  3. You can also include grated vegetables to decorate the rava idlies its totally optional
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