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Idlis are traditionally made from naturally fermented batter. This ravva Idli in contrast is a quick version which can be made under 30 mins. Because of the flavorful seasoning that goes inside the batter, they taste absolutely delicious. Serve them with the chutney and/ or Sambar to make a complete wholesome meal.
Serves- 2 to 3
Preparation time – 5 mins
Cooking time – 20 mins
Ingredients:
Coarse Semolina (Sooji/ Upma Ravva) – 1 Cup
Yogurt/ Curd – 1 Cup
Cilantro/ Coriander (Chopped) – 1 Tbsp
Salt – to taste
Water – 1/2 Cup approx
Eno Fruit Salt – 2 tsp
Seasoning
Oil – 1 Tbsp
Green Chillies (finely chopped) – to taste
Ginger(minced) – 1 tsp
Curry Leaves – few
Onion (chopped) – 1/2 medium size
Mustard Seeds – 1 tsp
Chanadal – 2 tsp
Urid Dal – 1 tsp
Cumin Seeds – 1/2 tsp
Cashews (Chopped) – 10
Process:
In a mixing bowl, add sooji, salt, yogurt. Mix well together and rest covered while preparing the seasoning.
For the seasoning, heat a medium pan
Add mustard seeds, allow them to pop.
Add in Cumin Seeds and let them sizzle.
Add chanadal, urid dal, green chillies, cashews, ginger and fry for 10 secs.
Add curry leaves, onion and cook till onion turns soft.
Add in cilantro and mix well. Turn OFF the heat and immediately add this seasoning on top of the prepared batter.
Mix well and set aside. Meanwhile add 1 1/2 cups of water into the idli cooker and cover with the lid.
Allow the water to come to a boil. Meanwhile grease the idli plates with few drops of oil and spread evenly.
Finally add in the Eno fruit salt into the batter and gently mix with the prepared batter.
Add 2 Tbsp of batter to the each mould and stack the idli plates such that the holes of the plates and not in a straight line.
Put the idli stand into the Idli Cooker with its water boiling,
Steam them for 12- 15 mins or until tooth pick inserted at the center comes out clean,
Once done, take the stand out from the cooker and rest them on counter for 5 mins.
Demould the idlis from the stand and serve them immediately with Chutney and / or Sambar. Enjoy!
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