Rava idlis are wheat based healthy steamed cakes, popular breakfast or tiffin item from Karnataka.
Rava Idly / Rava Idlly / Rawa / Rawa Idly / Rawa Idli
Rava ~ Cream of wheat ~ Semolina ~ Sooji
|1 cup||Semolina (rava)|
|1/2 teaspoon||Baking soda|
|1/2 cup||Beaten yogurt / curd (preferbaly sour)|
|¾ cup||Water (approx)|
|¼ tsp||Mustard seeds|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|¼ tsp||Bengal gram (kadhala paruppu)|
|8 nos||Curry leaves|
|6 stks||Coriander leaves (chopped )|
|¼ cup||Carrot (grated)|
|2 tbsp||Green peas|
|2 nos||Green chili (finely chopped)|
|1 tsp||Ginger (finely chopped)|
|1/2 tsp||Desiccated coconut (optional)|
|1 tsp||Oil / ghee|
|6 nos||Cashew nuts|
Heat oil / ghee in a pan, splutter mustard, cumin seeds, bengal gam, split black gram and curry leaves followed by green chilies, coconut and ginger. Fry these for few seconds. Add the cashews to this and toast for a while or you can also fry them separately and add. Now add the rava and fry over low flame for 5 minutes until it turns light golden. Remove this mixture and let cool completely. In a bowl , combine curd, water, baking soda and salt. Beat well to blend and then add roasted rava, grated carrot, green peas and chopped coriander leaves.
Mix these together to dosai batter consistency (You may add little extra water to bring to this consistency) and let it soak for 1/2 hour. When done, grease the idli plates and pour a ladleful of batter in each kuzhi(hole) and steam for 10 minutes. Switch off and let cool for few minutes before you remove from the plates. Serve them while hot with chutney of your choice.
Makes about 12 Idlis.
Fermentation not necessary. Batter can be refrigerated for a day.