Rava Idli (ரவா இட்லி)

Rava Idli is a very famous tiffin in Tamil Nadu (Southern India). It tastes best when served hot and best accompanied by Tomato urugai or coconut chutney. This recipe will make 14 rava idlis. This rava idli required no soaking time and can be done from start to finish in less than 30 minutes.

IngredientsRavai / Sooji – 1 ½ cups
Salt – 1 tea spoon
ENO fruit salt – 1 ½ tea spoon
Curd – 1 cup
Water – ¾ - 1 cup (add slowly)
Mustard Seeds – 1 tea spoon
Ulutham Parupu  / Urad Dal – 1 table spoon
Kadalai Parupu / Channa Dal – 1 table spoon
Cashew – 1 table spoon
Curry Leaves – 6
Coriander Leaves – 2 table spoon
Oil – ½ tea spoon
Ghee – 1 table spoon
Lemon Juice – ½ tea spoon
Ginger (finely grated) – 1 tea spoon
Green Chili (finely chopped) - 2

Method
Heat a kadai and add ghee and oil, splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and Chilies.( you can grind ginger and green Chilies and use the paste too).
Then add the ravai with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of ravai.
After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick)
Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy)
Immediately,pour into the idly moulds and steam for 10 minutes on high heat and 5-7 minutes on medium low.(to check if its done,insert a knife or spoon back and it should come clean)
Your spongy,moist,soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney!!!


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