Ingredients:
- 1 cup of semolina (rava or suji)
- 1 cup of yogurt (curd or dahi)
- 1/2 cup of water
- 1 tsp of mustard seeds
- 1 tsp of cumin seeds
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 tbsp of oil
- 1 tbsp of chopped curry leaves
- 1 tbsp of chopped coriander leaves
- 1 green chili, chopped
- 1-inch ginger, grated
For Tempering:
- 1 tbsp of oil
- 1 tsp of mustard seeds
- 1 tsp of urad dal
- 1 tsp of chana dal
- 1/2 tsp of hing (asafoetida)
- 1-2 dry red chilies
- Few curry leaves
Instructions:
In a pan, dry roast the semolina on medium heat until lightly browned and fragrant. Transfer it to a mixing bowl.
In the same pan, heat oil and add mustard seeds, cumin seeds, curry leaves, ginger, and green chili. Saute for a minute.
Add this tempering to the semolina along with salt, baking soda, coriander leaves, and yogurt. Mix well.
Add water to the mixture and mix again to form a smooth batter. Let the batter rest for 10-15 minutes.
In the meantime, prepare the idli steamer by boiling water in the steamer.
Grease the idli molds with oil and pour the batter into each mold.
Place the molds in the steamer and steam for 10-12 minutes on medium heat or until the idlis are cooked.
Once the idlis are cooked, remove them from the steamer and let them cool for a minute.
For tempering, heat oil in a small pan and add mustard seeds, urad dal, chana dal, hing, dry red chilies, and curry leaves. Saute for a minute.
Pour this tempering over the idlis and serve hot with coconut chutney or sambar.
Enjoy your delicious Rava Idli!
Pro Tips:
Roast the semolina well: Dry roast the semolina on medium heat until it's lightly browned and fragrant. This step is important as it enhances the flavor of the idlis.
Use thick yogurt: Use thick yogurt or curd for the batter. Thin or watery yogurt will make the batter runny and result in flat and dense idlis.
Let the batter rest: Let the batter rest for 10-15 minutes after mixing. This allows the semolina to absorb the liquid and gives a fluffy texture to the idlis.
Don't over-mix the batter: Over-mixing the batter can make the idlis dense and hard. Mix the batter until it's smooth and has a pouring consistency.
Use baking soda: Add baking soda to the batter just before steaming. It helps to make the idlis fluffy and light.
Steam the idlis on medium heat: Steam the idlis on medium heat for 10-12 minutes. Cooking them on high heat can make them hard and dry.
Add tempering before serving: Add the tempering of mustard seeds, urad dal, chana dal, hing, dry red chilies, and curry leaves just before serving. This enhances the flavor of the idlis and makes them more aromatic.
Follow these pro tips to make soft, fluffy, and delicious Rava Idlis at home.