Rava Idli | Semolina Idli

Rava (Sooji) idlis are the simplest ones among idlis without much hassle to make and yet tastes delicious.They need no preparations beforehand, no fermentation required and can be made instantly.I know most of you might have heard about these soft idlis and some might have tried too.I make them when am left out with no fermented batter to prepare breakfast.As it is steamed, these are perfect healthy, oil free ones.Do give it a try if you haven't and share with your loved ones!!

Preparation time ~ 10 minutes

Cooking time ~ 12-15 minutes

Serves ~ 16-18 idlis

Author ~ Julie
Ingredients
rava/semolina/suji 1.5 cups
yogurt /curd 3/4 cup
carrot grated 3tbsp
coriander leaves/cilantro 2tbsp
asafoetida/hing /kayam podi 1/4 tsp
water 1/2 cup
baking soda 1/3 tsp
salt to taste
to temper
mustard seeds 1/2 tsp
curry leaves few torn
green chillies 2 chopped fine
ginger chopped fine 1tsp
cashews 10
ghee 1 tsp
oil 1tbsp

Method

• Roast the rava on medium flame in a pan and keep aside. If rava is roasted, skip the roasting. Mix the rava, yogurt and water, to make a thick batter.Let it rest for 15-20 minutes.Break the cashews in halves and keep aside 10 halves and chop the remaining halves in quarters, keep aside.
• Heat ghee in a pan and roast the halved cashews.Drain in a bowl, leave aside.Heat oil along with remaining ghee and splutter mustard seeds.Add in torn curry leaves, green chillies, ginger chopped, broken cashews (not the halved ones), sauté until raw smell disappears.Add in the hing/asafoetida.Switch off flame, add this to the batter.
• Mix it well, if the batter is too thick add water to adjust the consistency of batter like idli batter.Add the grated carrots and add baking soda just before pouring in idli moulds, mix well.Grease the idli moulds and place the reserved cashew halves in each mould.Pour a ladle of batter on top of each cashew and steam cook in idli cooker for 8-10 mins on medium flame or until a tooth pick inserted in the center comes out clean.Remove from cooker and let it cool.Run a spoon and invert these idlis in plates.
• Serve warm with tomato chutney/coconut chutney/ idli milagu podi !!

Servings 12-15 (depending on the size of mould)

NOTES
* You can add urad dal and chana dal while tempering, which I have omitted and added broken cashews.
* You can cook the grated carrot while tempering and add, but I have omitted that as carrots are finely grated.

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