I ate rava idli for the first time in Bangalore. This was neither prepared at my home nor I had tasted it anywhere at my native or in Balgaum. So first time when I ate it, I became a fan of it. After that I would eat it everytime I went to any restaurant, but never tried making it at home.
This recipe is from my friend Poornima. I hesitated to post it because I could find a recipe of rava idli in almost all blogs. But finally I thought of posting it anyway, anytime I needed to make this again, I wanted a reference.
Everytime I make this dish, I remember my Pappa (father). He always says he had tasted this during his college days in the hostel canteen. He says he loved these idlis. I wish to make these idlis for him when I visit him or he visits me next time. I know, before that Aayi would make these for him, but still .
1 cup wheat sooji/rava (medium thick)
1/2 tea spn mustard seeds
1/2 tea spn grated and crushed ginger
2-3 finely chopped green chilies
1 tea spn chana daal
1/4 tea spn soda
3/4 cup grated carrot
1 tbl spn cashews(optional)
2-3 strands of coriander leaves
2 tbl spn grated coconut(fresh or frozen)
1 cup yogurt/curd
1-2 tbl spn oil
Roast sooji till a nice aroma comes out.
Heat oil and add mustard seeds. When they start popping, add ginger, green chilies, chana daal and fry for sometime. Switch off the heat and immediately add sooji, mix well.
Add salt, soda, carrot, coriander leaves, coconut, yogurt/curd and mix well. Leave it for around 30mins.
Grease an idli stand. Keep half cashew and then put the mixture on top (so that when the idlis are removed, the cashews can be seen on the top). Steam for around 12-15mins.
Serves : 2
Preparation time : 30mins (excluding standing time)
Updated on Dec 07 – 2006:
PS: If you do not want to add soda, still the idlis can be made soft. I got the following tips from Poornima.
- Add more oil. When the seasoning is mixed with rava/sooji, it should be almost the consistency of rava laddoo.
- Add more curd/yogurt. The batter consistency should be like normal idlis.