For The Detailed Recipe: How To Make Rava Idli - Indian Cuisine Recipes
- Sooji (Cream of Wheat/Semolina) – 2 cups
- Oil – 2 Tbsp
- Mustard Seeds – 1 tsp
- Asofoetida (Hing) – pinch
- Channa Daal – 1 tsp
- Urad Daal – 1 tsp
- Dry Whole Red Chili – 1
- Broken Cashew Pieces – 1 Tbsp
- Yogurt – 1 cup, well beaten
- Curry Leaves – 1 sprig
- Green Chili – 1 (to taste), finely chopped
- Cilantro – 5 sprigs, finely chopped
- Ginger – 1 tsp, finely grated
- Salt – 1 tsp (to taste)
- Water – 1 cup
- ENO Fruit Salt – 2 tsp
- Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing
Method:
- Heat Oil in medium pan on medium heat.
- Add Mustard Seeds and allow them to pop.
- Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.
- When Channa and Urad Daals become light brown, add in Sooji and mix well.
- Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.
- Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.
- Lightly oil Idli trays with spray cooking oil or regular oil.
- Prepare Idli steamer by pre-heating water to a boil.
- In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.
- Pour Yogurt mixture into the cooled Sooji and mix.
- Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
- Add ENO Fruit Salt and mix well. The mixture should foam up.
- Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
- Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.
- Remove Idlis from the trays by scooping them out with a spoon.
- Serve hot with chutney or sambar.
- Makes approx. 20 idlis.
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