These idlis are very filling and adding carrots and onions also gets the vegetable dose in the meal. Once the rawa is fried and the seasonings cooked, it takes only a few minutes to get it all together. This would be a perfect weekday dinner solution.
Cooking time – 30 mins
Difficulty level – easy
Ingredients to make Rava Idli - makes around 20 idlis
- Fine rawa – 2 cups
- Oil/ghee – 1 tbsp
- Onion (finely chopped) – 1 (optional)
- Green chilies (finely chopped) – 4
- Sour thick yogurt – 2 cups
- Curry leaves – few
- Cilantro – few (for garnish)
- Carrot (finely grated) – 1(optional)
- Salt – to taste
- Baking soda – ½ tsp
- Mustard seeds – 1 tsp
- Black gram dhal (ullutham paruppu) – 1 tsp
- Bengal gram dhal (kadalai paruppu) – 2 tsp
- Cashew nuts (broken) – about 10
- Asafetida – ¼ tsp
Procedure to make Rava Idli -
- Roast the rawa just until it starts to turn brown and keep it aside.
- Heat oil, add all the seasonings and once they are browned add the chopped onion, curry leaves and green chilies. Fry it until the onion turn translucent. Let it cool down to room temperature and then mix it with the roasted rawa. Add half of the grated carrot to the mixture.
- Add the baking soda and salt to the rawa mixture. Now add the curd and mix it well. To bring it to the idli batter consistency add water (if needed).
- Grease the idli plates and add grated carrot and cilantro to the bottom of the plate. Then pour the batter and steam it for 10 – 12 mins.
- Serve the Rava Idli hot with chutney!!
Notes and observations
- Once the batter is ready, it is important that they are cooked right away. Keeping the batter too long results in dry idlis.
- Mix the rawa with the seasoning and curd after it has cooled down to room temperature. This allows the idli to be fluffy.
- If making more idlis, mix the batter in batches.