Rava Idli is made with sooji or rava, sautéed in ghee along with crushed ginger, cashew nuts, green chilis. Mixed with curd and steam cooked like regular idli. Rava idli is instant idli there is no soaking and no need for fermentation. Rava idli goes well with sambar or coconut chutney and Idli podi.
- 1 cup Rava
- 2 tsp Ghee
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 2 tsp Chana dal
- 2 tsp Cashew nuts
- 1/4 tsp Asafoetida
- 3 Green chilis
- 1 piece Ginger
- Salt as needed
- 1.5 cups Curd
- 1 tsp Eno fruit salt
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Heat 2 tsp of ghee in a pan, and add 1 cup rava.
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Roast for 5 minutes on medium flame or till a nice aroma comes out.
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Once done, keep it aside.
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Heat 2 tsp oil in a pan, add 1/2 tsp mustard seeds and 1/4 tsp cumin seeds.
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Allow them to pop and add 2 tsp chana dal and 2 tsp cashew nuts, roast till golden brown.
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Add 1/4 tsp asafoetida, 3 chopped green chilis, 1 small piece of chopped ginger.
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Mix well and cook for 2-3 minutes.
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Once done, add them with roasted rava.
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Add the required salt and mix everything well.
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Add 1.5 cups of curd and make a batter.
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Keep it aside for 15-20 minutes.
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Now the batter will become thick, add 1 tsp Eno fruit salt.
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Add little water and adjust consistency and make a thick batter.
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Grease the idli moulds with ghee or oil, pour the batter and steam cook for 10 -12 minutes.
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Serve hot with chutney or sambar.