Rava Idli

Name: Rava Idli
Cuisine: Indian
Ingredients: 1 cup semolina (makes 16 idlis); 2 tbsp. oil; 1 tsp. mustard seeds; 1-2 sprig curry leaves; 1/4 tsp. asafoetida; 1 tbsp. chana dal; 1 tsp. urad dal; 2 green chilies, chopped; 1 tsp. sambar powder; 2 tbsp. fresh grated coconut; to taste salt; 1 cup yogurt; 3-4 tbsp. coriander leaves, chopped; 1 tsp. eno fruit salt; as needed few cashews; as needed oil to grease the idli moulds

Bethica Das @kitchen_flavours

Sharjah (UAE)

#zaike - This is an instant idli (steamed cake) prepared out of rava / semolina. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day.

They can also be packed for a lunch box meal. You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy.

Bethica Das @kitchen_flavours

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Ingredients

1 cupsemolina (makes 16 idlis)
2 tbsp.oil
1 tsp.mustard seeds
1-2 sprigcurry leaves
1/4 tsp.asafoetida
1 tbsp.chana dal
1 tsp.urad dal
2green chilies, chopped
1 tsp.sambar powder
2 tbsp.fresh grated coconut
to tastesalt
1 cupyogurt
3-4 tbsp.coriander leaves, chopped
1 tsp.eno fruit salt
as neededfew cashews
as neededoil to grease the idli moulds

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Steps

1

Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Saute for a few seconds.
2

Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yogurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.
3

Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it. Steam for 13-15 minutes. Serve with coconut chutney and sambar.