I make Rava idli's by scrach at home which is very easy too.Mainly we need sour curd for this and done any time we can prepare this idli's ,unlike idli's where batter needs to be fermented and need some preparations.
In Bangalore restaurants specially MTR restaurant very tasty and big rava idli's we get.
My grandma makes the one which need urad dal to be soaked and ground,then add semolina in it.that idli's tastes very good too,but they are not instant one.
- 1 CUP Rava(Semolina/Midium Suji)
- 1 tbsp ghee
- 1 and 1/2 cup thick beaten curd
- 1/8 cup water (see consistency )(optional)
- 1/2 tsp baking soda/eno powder(optional)
- 1 tsp mustard seeds
- 1/2 tsp urad dal
- 1/4 tsp channa dal
- 1 red chilli broken into pieces
- 1 tsp broken cashews
- curry leaves
- pinch hing
- 1-2 green chilies (optional
- coriander leaves
- 1"ginger(optional) grated
Take a pan,add ghee and all seasoning ingredients when mustard start spluttering and when dal ,cashews become light brown in color add Rava in it.
Immediately pour into the mixing bowl and let it be cooled to roomtemperature..
In one small bowl take curd,add salt,green chili,ginger,coriander leaves and mix well.
Add this into rava mix and add little by little water and keep checking the consistency and mix properly.
You can use some veggies if you want like grated carrots,grated coconut,peas etc.
Let it sit for 15-20 minutes.
By that time grease idli stand and put water in the idli cooker/pressure cooker without whistle amd keep it ready.
After 15 minutes see the rava idli mix and if curd is completely absorbed add little curd/yogurt mix nicely.
If you are using soda/enosalt add now and mix properly and immediately stat pouring into the idli plates.place the idli stand into the cooker and let it steam for 10 minutes.check if idli's are cooked.Take out after five minutes.Serve them with coconut green chutney or Bombay sagu,which goes very well with it.