Rava Idli / Semolina / Sooji Idli
Rava Idli / Semolina / Sooji Idli is a steamed cake made with semolina, curd, some veg and spices. It is one of my favourite tiffin items. Including me I have seen many people who hate to eat idli. But Rava Idli is an exception. It is very tasty, spongy and most of the people likes it. It pairs well with some spicy tomato chutney or sagu. Usullay we make idlis by soaking rice and urad dal, grind it, ferment and then make idlis. But Rava Idli / Semolina / Sooji Idli is an instant idli and you need very less time to make the batter. Here I have used eno as a leavening agent. But we can also use baking soda. The leavening agent will react with the curd and make the idlis soft and spongy. It goes well with tomato chutney.When I was kid my mom makes this idlis at home. Here I have mae the Mtr style style rava idlis. The main difference from what my mom makes is the cashews that we place on the mould, adding grated carrot. This recipe of mine got featured in popular Tamil Magazine in 2018. Other recipes I contributed for A to Z recipe challenge are as follows.Rose Apple Rice / Chambakka SadhamQuinoa Red rice dosaAlmond Pistachio halwaOats BiscuitNeem flower powderMango FrootiLady’sfinger MasalaJackfruit / Chakka PuzhukkuIvygourd SabziHorsegram rasamGarlic Paruppu PodiBaked Fingermillet crisp
Equipment
- Pressure cooker or steamer
- Idli plate
Ingredients
- 1 cup Ravai
- 3/4 cup Thick curd
- 1 no Carrot grated
- few Finely chopped Coriander leaves
- 3 to 4 Finely chopped green chillies
- few Curry leaves
- few Coriander leaves
- few Cashews
- A pinch Hing
- 1 tsp Eno or Baking soda - 1/4 tsp
- As req Salt – As required
- As req Water – As required
For Seasoning
- 2 tsp Ghee
- 1 tsp Mustard seeds
- 1/2 tsp Channa dal
Instructions
- In a pan add ghee and splutter mustard seeds. When the mustard seeds starts to crack, add channa dal and fry till they turn golden brown colour.
- Then add curry leaves, green chillies and fry for 2 seconds.
- Now add grated carrot, saute for two minutes. Along with it add salt, turmeric powder, asafoetida and mix well.
- Now add semolina, keep it in low medium flame and roast slightly. Roasting semolina is totally optional
- Add these mixture and it into the mixing bowl.
- Into this add curd and mix well.
- Adjust the consistency of the batter by adding water. The batter should be like idli batter. Keep it aside covered for 10 minutes.
- Finally add Eno or baking soda, mix it with the batter. After adding eno we have to make idlis immediately.
- Grease the idli plates and pour the batter into idli mould. Steam cook for 20 minutes.
- The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle or Tomato garlic chutney.
Notes
I have used 3/4 th cup of curd. But it is enough to add 1/2 cup of curd and more of water to adjust the consistency.