Quick,easy and Instant Idli made with semolina and yogurt- a Tiffin recipe from Southern India
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 person
- 1 cup Semolina / Sooji
- 1/2 cup Yogurt / Dahi
- 1 tsp Ginger / Adrak chopped
- 1 Green Chillies / Hari Mirch finely chopped
- to taste Salt / Namak
- 3/4 tsp Eno fruit salt
- 2 tsp Cooking oil or ghee
- 1 tsp Mustard Seeds / Rai *
- 1 tsp White Lentils / Urad ki dal (dhuli)
- 2.5 tbsp Cashew Nuts / Kaju chopped
- 10 Curry Leaves / Kadi Patta
- Pinch Asafoetida / Hing powder
Whisk the yogurt and add about 2 cups of water and mix.
Heat oil and add cashew nuts and roast on low heat till it turn golden in colour ,now remove the roasted cashew from the pan and keep aside .
In the same pan now add white lentil and mustard seeds,when the mustard start to crackle then add the curry leaves and stir
Add this tempering and the roasted cashews in the yogurt mix .
Now add the semolina , ginger and salt in the yogurt and mix well.
Cover the bowl and let it rest for an hour (you can use it after 15 minutes but soaking for 1-3 hours gives best result, )
Add water in the batter to adjust the consistency (the batter should be like the normal rice idli batter )
Now add 1.5 glass of water in your idli steamer and let it come to a rolling boil.
Grease the idli mould with oil and keep it ready.
When the water in the steamer start to boil then add Eno fruit salt in the batter and mix well.(If you are making idli in batches then don't add Eno in the whole batter ,just add Eno in each batch batter separately)
Fill the idli mould with batter and arrange in the steamer.
Steam for 10 minutes on high heat OR till a tooth pick came out clean from the idli. switch off the flame and let it rest for 2-3 minutes .
Now open the steamer and scoop out the idlis with a wet spoon.
Serve soft rava idlis with hot with coconut chutney and tomato chutney.
1-Use roasted semolina/ sooji or plain semolina to make this Rava idli, I always use normal semolina with out roasting it and it always turn out perfect ,but if you wish you can roast the semolina in 2 tsp of oil or ghee.
2-You can make the batter and keep it refrigerated for 3 days ,when want to use just take out from the refrigerator and let it come to room temperature before making idlis.
3- If possible try to use slight sour yogurt to make rava idli.
4- Instead of using curd ,you can also use buttermilk/chaas.
5-You can also add some grated or finely chopped vegetables of your choice in the Idli batter .