I spent the major part of my childhood in Bangalore, India. Every now and then, my father used to take us out for a weekend meal to an MTR hotel, known for their yummylicious , mouthwatering vegetarian food and one of our favorites on the menu was the Rava Idli. The very thought of those Rava-based hot steamy Idly's make me drool. Yummm!!! In the past, I used to buy the MTR Rava Idly mix but since the Indian store is quite a long drive for us, I decided to make this at home to satisfy my sudden craving. The result of my experiments were these soft, spongy and very tasty pieces of goodness and the pure ghee kicked up the flavor a notch. Anyway, I have decided to never use the ready-made mix again :)
Yields 18 Idli
1 Cup - Cream of wheat/ Sooji / Rava / Fine Semolina
2 Cups - Yogurt
1/2 Teaspoon - Black mustard seeds
1 Teaspoon - Pottukadala/ Channa dal
2 Tablespoon- Cashew nuts, chopped
1 Twig - Curry leave
1 Tablespoon- Chopped Onion/ Shallots
1 1/4 Teaspoon - Fresh Ginger, grated
2 Tablespoon- Coconut, grated or desiccated (optional)
1 - Green Chilly (optional)
A pinch - Asafoetida / Hing
1/4 Cup - Cilantro,chopped
1/4 Teaspoon - Baking Soda OR 1 Teaspoon - Eno Salt
Salt to taste
- In a pan, add ghee and sputter mustard seeds, then add channa dal,cashew nuts and stir until it turns light brown.
- Add green chilly, curry leaves, chopped onion/ shallots, ginger and saute until the onions turn brown.
- Add rava, coconut and asafoetida and stir until rava gets roasted.Allow it cool down.
- Add yogurt and cilantro and mix well.
- Add salt and baking soda OR Eno Salt to the batter.
- Ladle the batter into a greased idly maker and steam it for 15 minutes.
Notes and Tips
- I used plain yogurt which was not sour.
- You can add grated carrots or green peas and make it a Veggie Rava Idli
- You can serve it with a chutney like Coconut chutney , Tomato Chutney or Roasted Red Bell Pepper and Coconut Chutney