RAVA IDLI

                                      

                                     

Whenever I used to hear about Rava idli, MTR would come to my mind - it was as if the item was synonymous with MTR! Not any more - because I have got a recipe for home-made rava idlis - and it has won rave reviews from my clan! Easy to make and cost-efficient, not to mention the joy of preparing from scratch! 

A slight variation is the addition of grated carrots - it makes the idlis more nutritious and gives it a pleasing orange color. You can make the traditional variety too - without grated carrots.

                                        

Makes 12 idlis

Ingredients

1. Rava (semolina) - 1 cup
2. Buttermilk - 1 1/2 cups (3/4 cup whisked curd mixed with 3/4 cup water)
3. Ginger - 1/2 " piece (grated)
4. Green chilli - 1 - 2 (finely chopped)
5. Curry leaves - 10
6. Coriander leaves (chopped) - 2 tbsp.
7. Carrot - 1 medium sized - grated
8. Salt to taste
9. Mustard seeds - 1 tsp
10. Urad dal - 1 tsp
11. Chana dal - 1 tsp
12. Red chilli (optional) - 2 -3 small pieces
13. Asafetida - a pinch
14. Cashew nut pieces (roasted) - 1-2 tbsp
15. Oil - 1 tbsp.
16. Eno fruit salt - 1 pouch (1 tsp - 5 gms)

Method

1. Dry-roast the rava till it changes color and gives out a nice aroma.
2. Transfer to a plate.
3. Heat oil in a pan and add mustard seeds, urad dal and chana dal and red chilli pieces.
4. When they splutter, add asafetida, green chilli, ginger and curry leaves and sauté for 1/2 minute.
5. Add the grated carrots and fry for 2 minutes.
6. Add the roasted rava and stir for 1-2 more minutes.
7. Allow to cool.
8. Pour the mixture into a bowl and add salt.
9. Add 1 cup of buttermilk and stir well to get a smooth batter.
10. Add the remaining buttermilk gradually to get a fairly thick batter.
11. Add coriander leaves and mix well.
12. Keep aside for about 30 minutes.
13. Heat water in a pressure cooker and grease the idli-mould plates with oil.
14. Now add Eno fruit salt to the batter and stir gently in one direction and mix well.
15. Immediately pour the batter in each mould and place the idli stand in the pressure cooker and steam without the weight for 10 - 12 minutes.
16. Allow to stand for 5-10 minutes.
17. Scoop out the idlis and serve them hot with chutney / sambar / molagappodi.

                        

Tips

1. You have to use the batter totally at one go. So prepare as much batter that can be used for one set of idli plates you have.
2. If you want to make 20 - 24 idlis, either use 2 idli stands simultaneously or prepare two sets of batter with a gap of 15-20 minutes.
3. Finely grated cabbage can be used instead of carrots.
4. The traditional Rava Idlis do not have grated carrots in them. So skip that step of adding carrots; the rest of the recipe is the same.

© Copyright 2011. Brinda Balasubramonian.