Rava/Semolina idli is a healthy breakfast option and this does not require fermentation of the batter. Semolina and Curd which is slightly sour are the major ingredients. Rava idli pairs well with coconut chutney, pudina/mint chutney, and potato saagu.
- Ease - easy
- Time - preparation - 15 minutes
- Cooking time - 15 minutes
- Rava/semolina (medium grains) - 1 cup
- Curd - 2 cups
- Oil - 1 spoon
- Channa dal - 1 spoon
- Urad dal - 1 spoon
- Mustard seeds - 1/2 spoon
- Green chillies - 1
- Cashew nuts (broken) - 2 spoons
- Coriander - 1/2 cup chopped
- Ginger chopped - 1/2 spoon (optional)
- Curry leaves - 1 sprigs
- Salt - to taste ( 1/2 spoon)
- Heat 1/2 spoon oil in a kadai add mustard seeds, let it splutter. add urad dal, channa dal and fry till golden, add curry leaves and chopped green chillies, cahew, fry a little, add semolina/rava and roast till rava turns pinkish and keep aside to cool.
- In a bowl mix roasted rava with curd, salt and chopped coriander (ginger if you want) - keep aside for 15 minutes
- Pour batter in a idli plate/mould after smearing little oil/ghee and steam for 10 minutes,
- Let the idlis cool for a moment, remove and serve with chutney, chutney pudi/saagu
- Use medium rava, do not use fine rava/chiroti sooji
- If you cannot wait for 15 minutes after adding curd, add eno fruit salt and prepare idli immediately
- If idli mould is not available, you can grease a stainless steel plate with ghee and steam the batter in that. After cooling a bit, idli can be cut with knife and served.