Tasty rava (sooji) idly

 

How to make Rava Idli

1. Heat 2 tablespoons ghee in a pan. Keep the heat to low or medium-low. Add 14 halved cashews.

2. Stirring often fry the cashews till golden. Remove with a slotted spoon draining the ghee and keep aside. Reduce the heat to low or medium-low.

3. To the same pan add ½ teaspoon mustard seeds. Let the mustard seeds begin to splutter.

4. When the mustard seeds begin to splutter add 1 teaspoon chana dal

 5. Stirring often fry chana dal till they look golden and crunchy. Then add ½ teaspoon cumin seeds and fry for 4 to 5 seconds.

6. Now add 10 to 12 curry leaves (chopped), 1 pinch asafoetida (hing), 1 teaspoon finely chopped ginger and 1 green chilli (finely chopped).

7. Mix well and fry for about 10 seconds. Keep the heat to a low.

8. Now add 1 cup rava.

9. Mix the rava very well with the ghee and other ingredients.

10. Roast rava till it become aromatic, changes color a bit (but should not get browned or golden) and the grains look separate. Keep on stirring often when roasting rava.

Roasting rava will takes about 5 to 7 minutes depending on the thickness and heaviness of the pan and the flame intensity. Once the rava is well roasted, keep the pan aside. Let the rava become warm

11. To the roasted rava, add 2 tablespoons finely grated carrots, 2 tablespoons chopped coriander leaves and ½ teaspoon salt or add as required.

If adding any other grated veggies or steamed peas then add them at this step.

12. Next add ½ cup curd (yogurt) and ½ to ¾ cup water. Depending on the quality of rava and the thickness of curd, you can adjust the water.

13. Mix very well and let the batter rest covered for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.

14. Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds.

15. Before you add eno or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.

16. After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency.

Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, you do not need to add any water at this step.

17. Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. I have used eno.

18. Quickly mix very well.

19. Pour the batter in the idli moulds.

20. Stack the each idli plate and place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.

21. I have used the Instant Pot for steaming and had set the time for 10 minutes

22. To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean.

Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.

23. Serve the steaming hot Rava Idli with idly sambar and your favorite coconut chutney.