Rava Idli

Name: Rava Idli
Cuisine: Indian
Ingredients: 2 - 1/2 cups semolina (rava); 4 cups buttermilk; 1 tbsp fruit salt; 2 tbsp oil; to taste salt; oil for greasing; For The Tempering; 1 tsp cumin seeds (jeera); 2 tbsp coconut, thinly sliced; 2 green chillies, chopped; 4 curry leaves (kadi patta); 1 tbsp oil

Ashvini Singh @cook_9198325

Parbhani

Rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. The buttermilk imparts a welcome sourness to the idlis, while the tempering adds to the flavour. Throw in a spoon of cashews with the tempering for a crunchy interlude.

Ashvini Singh @cook_9198325

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Ingredients

2 - 1/2 cupssemolina (rava)
4 cupsbuttermilk
1 tbspfruit salt
2 tbspoil
to tastesalt
oil for greasing
For The Tempering
1 tspcumin seeds (jeera)
2 tbspcoconut, thinly sliced
2green chillies, chopped
4curry leaves (kadi patta)
1 tbspoil

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Steps

1

Mix the semolina, buttermilk, oil and salt together in a bowl. Keep aside for at least 30 minutes.
2

Prepare the tempering by heating the oil and adding the cumin seeds, coconut, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina batter.
3

Add the fruit salt, mix well and pour the batter into greased idli moulds. Steam for 7 to 10 minutes.
4

Serve hot with a chutney of your choice.