Rava Idli
Yet another South Indian Dish from Foodsavory.
Rava Idli is a typical Karanataka/ Tamil Nadu dish served for breakfast / or evening snacks along with Coconut Coriander Chutney or Potato Sago(in Karnataka).
Ingredients –
Suji Rava (Semolina) – 1 cup
Sour Curd (Yoghurt) – 1 to 1 1/2 cup
grated carrot – half cup
chopped coriander leaves – half cup
Eno (fruit salt) – 1 packet
Asafoetida(Hing) Powder – 1/2 tea spoon
Salt to taste
For Seasoning-
Refined Oil – 1 table spoon
Mustard seeds – 1 tea spoon
Urad dal – 1/2 tea spoon
Chana dal – 1/2 tea spoon
Cashewnut – 10 (broken into small pieces)
Curry leaves – 5-7 leaves
Method of Preparation
Heat oil and put the seasoning ingredients(mustard seed,Urad dal, chana dal, Cashewnut) and wait for the mustards to splutter.
Add curry leaves.
Add Suji Rava (Semolina) and fry till light golden brown.
Allow the mixture to cool.
Whip the curd(Yoghurt) nicely and add to the mixture.
Also add salt, coriander leaves and grated carrots. Mix it well and allow it to rest for 20 to 30 minutes.
The batter formed should be of Idli batter consistency. If you have a thick batter, add water to match the Idli batter consistency 
(batter should not be watery. Look for the image on the right side).
Grease the Idli moulds with Gingely Oil/ Refined oil.
Now put Eno in the batter and mix well so that the batter becomes bit frothy.
Pour the batter in the mould and steam for 20 minutes. (The batter would raise while cooking, so fill the mould accordingly, preferably only half the mould should be filled).
Yahoo!…Soft Rava Idlis are ready to be served!! Serve it with Coconut Coriander Chutney.
