Rava Idli

How to Prepare

1. Heat 2 tbsp oil in a non-stick pan and roast 4 cups of rava (semolina) on low flame until it turns aromatic. Set aside to cool.
2. In the same pan, heat 2 tbsp oil, add 2 tsp mustard seeds
3. 2 tsp cumin seeds, a pinch of hing (asafoetida), and sauté until they splutter.
4. Add 4 finely chopped green chilies
5. 2 tbsp grated ginger, and a handful of curry leaves. Sauté for a minute.
6. Add the roasted rava to the pan and mix well with the tempering. Allow it to cool completely.
7. Once cooled, transfer the rava mixture to a mixing bowl. Add 4 cups of curd (yogurt)
8. 2 tsp salt, and mix well to form a batter.
9. Add water as needed (approximately 1-2 cups) to adjust the batter consistency to a thick pouring consistency. Rest the batter for 15-20 minutes.
10. Just before steaming, add 2 tsp Eno fruit salt to the batter and mix gently until it turns frothy.
11. Grease the idli molds with oil and pour the batter into each mold.
12. Steam the idlis in an idli steamer for 10-12 minutes on medium flame or until a toothpick inserted comes out clean.
13. Allow the idlis to cool slightly, then remove them from the molds using a spoon.
14. Serve hot with coconut chutney and sambar.