Rava Idli

Rava is always in stock at home, just like wheat or rice. Not that it's a staple but I bulk roast it and keep it handy to make something for breakfast or teatime quickly. 

These rava idlis are one thing that I end up making with rava. Since these idlis don't need to be risen or proved like the usual Rice and lentil Idli, they can be an easy breakfast option. Saturday's and Sunday's when you choose to wake up a little late, these tend to be a quick fix and a big hit during breakfast. Here is the recipe to the jhatpat and soft idlis.

Ingredients

1. 1 1/2 cups of Rava/ Sooji / Cream of wheat/ Semolina
2. 2 1/2 cup of plain yogurt
3. 1/2 tsp of mustard seeds
4. 1 tsp of urad dal
5. 1 strand of curry leaves
6. 1 tbsp of chopped shallots
7. 1 tsp of grated ginger
8. 1 green chilly, chopped
9. A pinch of asafoetida
10. 1/4 cup of chopped cilantro leaves
11. 1/4 tsp of baking soda
12. 1 tbsp of Ghee
13. Salt to taste

Method

• Heat a pan. Add ghee and mustard seeds. Once the mustard seeds start popping, add the urad dal and turn down the heat to medium. 
• Add the shallots, ginger, green chillies and curry leaves. Add asafoetida and salt as required and saute it untill the onions turn brown. 
• Add the rava to it and stir it. Once the rava is roasted, remove it from the heat and let it cool down. Once it cools down, add the yogurt, cilantro and baking soda. Give it all a mix.
• Check the batter for salt and add more if needed. 
• Prepare the steamer and grease the idli trays with ghee.
• Pour the batter into the idli maker and steam it for about 12-15 minutes.
• Remove it from the fire and scoop out the idlis from the idli maker.
• Serve it hot with some chutney and sambar.

Tips

1. Adjust the consistency of the batter by adding water according to how thick the yogurt is. The batter should be thicker in consistency. Do not make it too runny.
2. Adding some grated veggies like carrot, finely chopped beans etc. enhances the taste of rava idlis.
3. You could choose to add in some cashews if you wish to.