Few things to keep in mind before starting:
- Rava idlis are much quicker to prepare as compared to the regular Rice-Urad dal idlis as they don’t need to be fermented for a day or two. So they serve as instant meals & as quick tiffin recipes too.
- The curd, to be used here, should be sour. The more sour the curd is, the better your idlis will turn out to be.
- The consistency of the idli batter should be perfect as shown in the video in this recipe.
- I have cooked these idlis many times and I always make sure to take equal quantities of rava and curd with salt. Make sure to soak it for at least 20 minutes to a maximum of 1 hour. Then add 4 tbsp of water and 1 tsp eno for each cup of rava, mix well and immediately steam. Your plain rava idlis will turn out to be perfect.
- You may add finely chopped veggies of your choice along with cashews to the batter to prepare cashew-veggie rava idli.
- You may add mustard seeds-urad dal-curry leaves tempering to the batter as per your liking.
- You may add blanched spinach or blanched green peas paste to make green idlis.
- You may add blanched beetroot paste to make red coloured idlis.
- You may add turmeric powder to the batter to prepare yellow idis.
- Do not over mix the batter after adding eno fruit salt. Just mix it lightly and pour it in the greased idli stand. Immediately keep the stand in boiling water inside the steamer.
- Always make sure that the water in the steamer is boiling hot while keeping your idli batter in it to steam.
- Make sure to steam the idlis on medium flame for 12 minutes. Do not steam on low flame as it will reduce the sponginess of the idlis. Switch off the flame and let them rest for a minute before you de-mould your idlis.
Ingredients: (for 18 big sized approx 3 inch dia. idlis)
- Rava (semolina) – 1 cup
- Curd – 1 cup
- Salt – 1 tsp
- Green Peas – 1 cup
- Ginger – 1 inch piece
- Green chillies – 1 tsp (finely chopped)
- Water – 4 tbsp + 1 tsp for mixing eno
- Eno fruit salt – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Curry leaves – a few
- Oil – 1 tbsp
- Steam the green peas and then grind them to a fine paste along with ginger, green chillies and 2 tbsp water.
- Take rava, curd, salt and green peas paste in a bowl. Mix them well and keep aside to soak for at least 20 minutes to a maximum of 1 hour for the rava to soften up.
- Meanwhile prepare the tempering.
- Heat oil in a pan. Add mustard seeds. As soon as the seeds splutter, add urad dal. Let the dal become golden brown and then add curry leaves. Switch off the flame and pour this tempering to the soaked idli batter.
- The rava absorbs some moisture when it is soaked, so add the rest of 2 tbsp of water the batter and mix well to get a perfect consistency batter.
- Heat some water in your steamer to boiling hot.
- Add Eno fruit salt to the batter and pour 1 tsp of water over eno and then mix properly. Adding a tsp of water over eno helps it to be mixed well in the batter.
- Immediately pour the prepared batter in the greased idli mould and steam the idlis in steamer having boiling hot water on medium flame for 12 minutes.
- Switch off the flame when done and let the idlis rest for a minute before you de-mould them.
- Enjoy the super soft and healthy green peas idli with Peanut chutney / Coconut chutney / Sambhar!
Peanut chutney recipe link- https://yoshitaskitchen.com/2020/03/10/peanut-chutney/