Rava Idly (Semolina Idli) is a popular South Indian breakfast dish made from semolina (rava or sooji) rather than the traditional rice and lentil batter. It's quick to prepare and doesn’t require the fermentation process that traditional idlis do.
Ingredients:
1 cup rava (semolina/sooji)
1 cup yogurt (curd)
1/4 cup grated carrots (optional)
1-2 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1-2 green chilies, finely chopped
1/2 tsp grated ginger
8-10 curry leaves
2 tbsp chopped coriander leaves
1/4 tsp baking soda or 1/2 tsp Eno fruit salt
Salt to taste
Water (as needed)
Ghee or oil for greasing the idli molds
Instructions:
Roast the rava: Heat 1 tablespoon of oil in a pan. Add rava and roast it on medium heat until it turns light golden and aromatic. Set aside to cool.
Prepare the tempering: In the same pan, heat 1 tablespoon of oil. Add mustard seeds, cumin seeds, green chilies, ginger, and curry leaves. Sauté for a minute.
Mix the batter: In a large bowl, combine the roasted rava, the tempering, grated carrots (optional), yogurt, and salt. Add water as required to get a thick but spreadable consistency. Let the batter rest for 15-20 minutes.
Prepare the steamer: Grease the idli molds with ghee or oil. Bring water to a boil in the steamer or idli pot.
Add baking soda/Eno: Just before steaming, add baking soda or Eno to the batter. Mix well. The batter will become light and fluffy.
Steam the idlis: Pour the batter into the idli molds and steam for 12-15 minutes on medium heat, or until a toothpick inserted comes out clean.
Serve: Remove the idlis from the molds. Serve hot with coconut chutney and sambar.
Rava idli is soft, fluffy, and pairs wonderfully with chutneys or sambhar for a wholesome meal.