Rava idli is an easy, quick, tasty and instant idli recipe. I love all varieties of idlis. But this one takes the cake J You can easily buy ready make rava idli mixes in the stores. But this preservative and additive free recipe is just as quick as the store bought one.
Semolina (rava): 1 cup
Eno (fruit salt): 1 tsp
Curd: ½ cup
Cilantro: 1 tbsp
Mustard seeds (rai): ½ tsp
Sinned black gram (urad dal): ½ tsp
Bengal gram (Chana dal): ½ tsp
Cashews (kaju): 12
Green chilies: 2 finely chopped
Ginger grated: 1 tsp
Curry leaves: 1 string
Ghee: 1 tsp
Oil: 1 tsp
Heat oil and ghee in a pan. Add mustard seeds and all the ingredients in the “to temper” list one by one.
Add the rava and roast for 3-4 mins on medium heat. Do not let it brown.
Transfer to a vessel.
Once cooled, add curd, salt, cilantro and water. Mix well. Leave it for 15 mins.
Boil 1 and ½ cup of water in a pan or idli cooker. Grease the idli plate with ghee/oil. Add Eno fruit salt to the rava mix and mix well.
Pour this batter into the molds and steam it on medium flame for 12 mins.
When done, gently scoop out the idlis.
Done! Hot and spongy rava idli is ready!
Goes well with coconut chutney or sambhar.
Add the fruit salt when you are ready to make idlis. Once the fruit salt is added, you will have to immediately pour it in to the plates.
If you do not have an idli mold, you can use few small glass or ceramic bowls as well (greased lightly with oil).
Fry the rava till it becomes crispy.