Rava Idli is one of those few dishes I learnt to cook as a novice housewife and even till date I am equally fond of these cottony soft dumplings dipped in piping hot sambhar accompanied by perfectly brewed cup of filter coffee. The uncomplicated process to prepare these idlis is always one of those pleasurable experiences in the kitchen when deep down in your heart as a cook you are affirmative about the flawlessness of the end result. Over the years I tried enlivening the flavors of Rava Idli by trying different permutation combinations of seasonings and seasonal vegetables but somehow the end result always made me crave for the bonafide flavors of Rava Idli.
- 1 Cup semolina (rava)
- 1 Cup curd, at room temperature
- 1/4 Cup water
- 1/2 tsp baking soda
- Salt, as per taste
- 1 medium size carrot, finely chopped
- 1 tsp urad dal (split black lentils)
- 1 tsp chana dal (split bengal gram)
- 1 tsp mustard seeds ( rai / sarson)
- 2 curry leaves, chopped
- 4 cashew, finely chopped
- 2 tbsp ghee
- In a pan heat ghee over medium heat once ghee is heated add mustard seeds and saute for few seconds.
- As mustard seeds start crackling add chopped curry leaves, urad dal, chana dal and saute till dals turn light brown in color.
- Now add cashew and fry for 1 – 2 minute.
- Add semolina to the tempering mixture and roast it over medium heat till semolina turns pale brown in color and it’s aroma is released. Stirring continuously while roasting.
- Turn off the flame and transfer semolina to a bowl. Set aside until it cools down to room temperature.
- Combine tempered semolina, curd, salt and water in a bowl to prepare idli batter. Batter should be of dropping consistency and not too runny if required add more water to get the right consistency. Cover the bowl with a lid and set aside for 15 – 20 minutes.
- After 20 minutes mix in chopped carrot into the batter. Stir to mix carrot evenly.
- Prepare your idli steamer and grease the mold with little ghee to avoid idli sticking to the mould.
- I usually prepare these idlis in microwave so my idli steamer is microwave friendly which does not require any pre heating of water beforehand but if you are using gas steamer to make idlis than you need to heat water in steamer before pouring the batter into the molds.
- Once steamer is ready add baking soda to the batter and stir nicely to combine evenly. The idli batter will turn frothy immediately pour spoonful of batter in each mould.
- Close the lid of the steamer and steam idlis. In microwave it takes 5 – 6 minutes while in gas steamer it takes 10 minutes. To check idlis for doneness insert toothpick and check if it comes out clean means idli is done.
- With the help of a spoon remove idlis from the mould. Transfer to a plate and serve Rava Idli hot with Sambhar.
The “Rava Idli” is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking. Here is the Pinterest Board collection of recipes.
You can find more Traditional Recipes from Karnataka by #thekitchendivas:
Mangolrean Chana Ghassi by Saffron Trail ()
by Sinamon Tales (http://sinamontales.wordpress.com)
by Archana’Kitchen (http://www.archanaskitchen.com)