I had made Rava Idlis from scratch, many years ago and after that, whenever I made it, I used the readymade mix only, but doing Rava Idlis from scratch had always been on my do list. And finally, I did it recently, not once but twice, both the times it came out very well, so from now onwards, no more readymade mix. These idlis can be made instantly, no fermentation, just need some curd and Eno/fruit salt to do the work. I was totally happy with the result, the texture of the idlis was perfect, they were soft and tasted delicious..
Need To Have
- Rava/Semolina/Sooji - 11/2 cup
- Curd/Yogurt - 11/2 cup
- Cashews - 1 tablespoon, broken pieces
- Chana Dal/Bengal Gram - 1 tablespoon
- Urad Dal/Husked Black Gram - 1/2 tablespoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/8 teaspoon
- Ginger - 1" piece, grated
- Carrot - Grated, about 3 to 4 tablespoons
- Green Chilly - 1, chopped finely
- Chopped Coriander - 1/4 cup
- Curry Leaves - 10, coarsely chopped
- Vegetable Oil - 4 teaspoons
- Ghee - 1 teaspoon
- Eno/Fruit Salt - 1/2 teaspoon
- Salt to taste
Heat the ghee and 1 teaspoon oil, add the rava/semolina and roast it till you get a nice aroma, remove and keep. Heat the remaining 3 teaspoons of oil, add the cashews, roast it a little, add the chana dal, urad dal, followed by the mustard seeds, once the mustard seeds starts spluttering, add the asafoetida, followed by the ginger, green chilly and curry leaves and saute for a minute.
Remove and add it to the semolina, then add 1 cup curd and 1/2 cup water, mix and leave it for 3 minutes. After 3 minutes, add another 1/2 cup curd and 1/2 cup water. salt, mix and leave for another minute. Before adding the Eno/Fruit Salt, grease the idli molds, add the carrots and keep.
Then add the chopped coriander, mix, finally add the Eno, mix and pour it immediately in the idli molds, over the carrots.
Steam it for about 13 to 15 minutes, switch off, remove the idlis after a minute or two and serve them warm.
After adding the Eno, do the idlis immediately, the quantity that I have given is correct for 16 idlis. Always do the amount that is correct for your idli steamer, I can make 16 idlis at a time, if doing more, I'll do it in batches.
Don't use very very fine semolina, it should be at least slightly coarse.
Leftover idlis can be refrigerated, just microwave them before serving.