Rava Idli Recipe (Instant Idli with Suji)

Ingredients

• Semolina

  Enriched

  1 cup or 167g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Mustard

  Prepared, yellow

  ½ tsp or 1 packet or 3g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  ½ tbsp or 6g

• Cashews

  Raw, Blanched - Wegmans

  100g

• Chili

  No beans, canned entree

  200g

• Ginger

  Spices, ground

  ¾ tsp or 1g

• Salt

  Table

  ⅓ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Yogurt

  Rolo

  75g

• Water

  Plain, clean water

  ½ cup or 118g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lemon juice

  Raw

  1 tsp or 5g

• Salt

  Table

  1 tsp or 6g

• Oil

  Submarine Sandwich - Wegmans

  ⅓ tbsp or 5g

• Cashews

  Raw, Organic - Sage Valley

  400g

• Carrots

  Cooked, boiled, drained, with salt

  1 tsp or 3g

Directions

1. Preparation
2. Heat 2 tablespoons ghee in a pan.
3. Fry 8 split cashews until golden and set aside for garnishing.
4. To the same pan add 1/2 teaspoon mustard, 1/4 teaspoon cumin, 1 tablespoon broken cashews and 1/2 tablespoon chana dal.
5. Fry until the dal turns golden.
6. Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and 3/4 teaspoon ginger.
7. Saute until it turns fragrant just for 30 seconds.
8. Then quickly add 1 cup rava.
9. Mix well to coat the semolina with ghee.
10. Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic.
11. Do not brown the rava. Set this aside and cool completely.
12. Make Instant idli batter
13. When the rava is cooled down completely, add salt, 2 to 3 tablespoons coriander leaves, 3/4 cup curd and half cup water.
14. Mix well until the batter is uniform. Cover this and set aside for 30 mins.
15. After 25 mins, grease the plates and place a cashew in each of the moulds.
16. Also sprinkle some carrots. Set this aside.
17. How to Make Rava Idli
18. Bring water to a boil in a steamer or cooker.
19. When the water is just about to come to a boil in a few minutes, Check the consistency of the batter and pour more water if needed.
20. The batter has to be thick like regular idli batter and must be smooth.
21. When you drop it with the spoon it should not be lumpy.
22. It should not be of pouring consistency either.
23. Skip this step if using eno.
24. Add 1 tsp lemon juice to the batter and give a quick stir.
25. Then sprinkle eno or soda and gently give a good mix.
26. Avoid over mixing. The batter needs to be steamed immediately otherwise the rava idli will not turn fluffy & soft.
27. Immediately transfer the batter to moulds.
28. Place it in the hot steamer and steam for 10 mins on a high flame.
29. Allow the idlis to cool down for 2 mins.
30. If the rava idli is properly done, then a skewer or fork inserted into it comes out clean or with little crumbs.
31. When the rava idlis cool down for about 3 to 4 mins, demould them with a wet spoon.
32. Serve rava idli with coconut chutney or potato sagu (recipe below).
33. Source: www.indianhealthyrecipes.com/rava-idli-recipe/