Homemade Rava idli is so quick and easy. Make sure you have Eno Fruit salt on hand to help with the quick boost before steaming. I prefer these over traditional idlis since they have more flavor and require no pre-planning for fermentation.
You can order idli trays on Amazon, Desiclik.com (Indian supply store) or your local Indian market.
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Quick and easy idli; what could be better than that. No pre-planning for this recipe. Serve with sambar for a delicious, savory breakfast.
3 T. Olive oil
1 teaspoon mustard seeds
1/8 teaspoon asafoetida (hing)
1 teaspoon urad dal
1 teaspoon chana dal
1 dry red chili, broken in thirds
1 T. Cashews, pieces not whole
2 cups semolina/cream of wheat
1 cup yogurt
8 curry leaves, chopped
1 small green chili, chopped finely
2 T. Chopped cilantro
1 teaspoon ginger, freshly grated
1 teaspoon salt
2 cups water
1 T. Eno fruit salt
Thinly sliced tomato pieces and cilantro leaves for steaming pan
Roasted Idli Mix
Roasted Idli mix
Heat oil in a large non-stick skillet. Add mustard seeds and heat until they pop. Add hing, both dal, chili and cashews and roast until cashews are slightly browned. Add the semolina to the pan and quickly roast. Stir constantly. The semolina will turn brown quickly.
Remove from heat into a large bowl and let cool while you make the yogurt mixture.
Add yogurt to a medium size bowl and add curry leaves, green chili, cilantro, ginger and salt and mix until smooth.
Once the semolina is cool (after 10 minutes). Add the yogurt mixture to the semolina mix. Add water a little bit at a time and keep adding water and mixing until there are no lumps and you have a smooth, thinned batter. Allow the batter to rest for 15 minutes. (Batter should be a little thicker consistency then a pancake/waffle batter - it should be thick enough not to drip through idli tray steaming holes)
Add ENO fruit salt and mix well. Once added the mixture should bubble and foam. Your mixture is now ready to steam.
In a large pot, add about 1 inch of water and heat to boil so this is ready to steam your idlis.
Lightly oil idli trays with olive oil cooking spray. Add one piece of tomato slice and cilantro leaf to the idli tray.
Gently spoon idli mixture into tray. Do not over fill. Stack trays, and add to pot with boiling water. Cover with lid and steam idlis for 15 minutes.
Remove idlis from tray. I use a small rubber spatula to slide them off the idli tray and place them into a covered bowl. Continue to steam additional idlis.
Serve with your favorite sambar and chutney. Mine is Moong Dal Sambar.
This yields about 20 idlis.