Rava Idli

Rava idlilu

Rava Idli is a variation of normal idli. Rather than using rice, rava idli uses sooji / tella godhuma nooka. Most popular in Karnataka (invented by MTR), these rava idlies are made of tempered semolina mixed with sour yogurt and steamed in idli moulds. Typically served with coconut chutney or ginger chutney and onion sambar or sagu. Rava idli are soft and fluffy.
Makes: 8 rava idli

Ingredients:

Semolina 1 1/2 cup
Plain Yogurt 3/4 cup
Green Chiles 2
Ginger 1/2 inch piece
Grated Carrot 2 tbsps
Cilantro few sprigs
Curry Leaves a few
Mustard Seeds 1/2 tsp
Asafoetida / hing a pinch
Soda bi carb a big pinch
Whole Cashews 8
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, peel and grate the ginger.
Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro.
Break cashews into halves and roast them until light golden brown.

Heat oil in a pan, add mustard seeds, curry leaves, ginger, green chiles and hing.
When mustard seeds start to splutter and ginger starts to change color, add semolina.
Remove from heat and let the semolina roast a bit.

Pour the mixture into mixing bowl, stir in yogurt, carrot, cilantro, soda bi carb and salt.
Add sufficient water and make thick flowy batter (thicker than dosa batter and thinner than idly batter).
Let the batter rest for couple of minutes before using.

Grease idly moulds with oil or ghee, place couple of cashews in the mould and fill the idli mould with the prepared rava idli mixture.
Steam the idlis for 5 – 7 minutes and use immediately.
Serve rava idli with coconut chutney, sagu or sambar.
Notes: Don’t overcook rava idli.

Suggestions: Rava idli are hard – add more water to thin the idli batter.
Alternatively, add little bit more of soda bi carb to make rava idli soft.
Variations: Rava idli varies in its tempering ingredients. Roasted or soaked chana dal, urad dal and cumin seeds can be added to rava idli batter along with grated coconut.
Other Names: Rawa idli, rawa idly, rava idly, semolina idli, sooji idly, suji idli