Rava Idli

Ingredients

1 cup Rava (Sooji)
3 cups Butter Milk
½ cup Grated Carrot (Optional)
1 tsp Eno Fruit Salt
2 tblsp Oil
½ tblsp Ghee
½ tsp Mustard Seeds
½ tsp Jeera
1 tsp Chana Dal
1 tsp Urad Dal
2 stm Curry Leaves
1 tsp Grated Ginger
1 Dry Red Chilli
2 Green Chillies
Chopped Hara Dhania
Salt to Taste

Method

Soak both the dals in a small bowl an hour before use. Once the dals are soft enough strain and keep it aside.

In a large bowl take rava. Add salt, eno fruit salt and butter milk. Mix it well to form a thin batter. Cover this batter with a dry cloth and leave aside for an hour. After an hour, when you see the batter, it must have fermented. Stir this to remove the air from the fermentation.

In a kadai heat ghee and 1 tblsp oil. As the oil smokes add mustard seeds, jeera, both the dais and saute until dal turns light brown. Add curry leaves, haldi powder, dry red chilli and saute few more seconds. Remove from heat and tamper it on the rava batter.

Chopped green chillies and add it into the batter along with grated ginger, grated carrots and stir the batter making sure there are no lumps in it.

Prepare a idli steamer adding 2 to 3 glass of water and grease idli moulds. Pour a serving spoon full of batter in each moulds and steam the idlis for 10 -15 minutes on medium slow flame.

After 15 minutes, turn off flame and remove moulds from steamer. When it cools down a bit, remove prepared idli from it. The Rava idli is ready.

Don’t have a Idli Steamer not to Worry

Take idli size flat stainless steel chutney dish. Grease these dishes and pour the batter in it. Take a large fry pan with a lid. Carefully arrange these filled dish in the pan. Add ½ or 1 glass of water from the edges of the pan. Cover with lid and let it cook for 15 -20 minutes on medium slow flame.

After 15 minutes, turn off flame and remove dishes from the pan using serving spoons or a spatula. When it cools down a bit, remove prepared idli from it. The Rava idli is ready.

GarNICHE with Chopped herbs, and serve with coconut chutney.