Rava idli / Ravai idli is my choice for the alphabet R in the A-Z Tamil cuisine recipe marathon I am doing this month. This is a really simple dish to make and makes a filling breakfast. I have done Barnyard Millet Rava Idli two months back but never tried the authentic rava idli. When we were newly married, my hubby used to hate upma. That too, if it is made with rava, then he just wouldn’t touch it. So when I made rava idli during the early marriage days, he said that it tasted so much like rava upma and didn’t try it after the first bite. So I just stayed away from all types of rava dishes until recently. Now he has taken a liking to rava upma and he also praises the rava upma which I make in front of his sisters and dad. I felt so proud hearing that.
So when I selected rava idli for this BM, I had no doubts about it being liked. And just like I predicted both hubby and kid loved it. Served with hotel chutney, it tasted awesome. There are two ways of preparing rava idli. One is like the usual idlis, where we grind urad dhal, and let the batter ferment. That produces super soft idlis. There is one more version, which is kind of instant which I have tried here. This batter needs no fermentation and can be made in a jiffy. Baking soda is added for the fluffiness. Curd is added for the tang. With lots of cashew nuts, channa dhal, carrot and coriander leaves, this looks very colourful and tastes delicious.
Rava/ Sooji – 2 cups
Curd – 1 1/2 cups
Channa Dhal – 2 tbs
Broken Cashew Nuts – 2 -3 tbs
Mustard Seeds – 1 tsp
Asafoetida / Perungayam – 1/4 tsp
Curry Leaves – 2 sprigs
Ginger – 2 tbs, grated
Carrot – 1/4 cup, grated
Coriander Leaves-2-3 tbs, chopped
Green Chillies – 2-3
Salt -to taste
Baking soda – 1 1/2 tsp
In a pan heat ghee and add channa dhal.
When it starts browning, add broken cashew.
When they are brown, add mustard and asafoetida.
When they crackle add curry leaves.
Now add rava and sauté until it changes colour.
Add ginger, carrot, coriander leaves and green chillies.
Add curd and salt and mix well.
Add enough water to make it a thick batter.
Prepare the idli steamer and grease the idli plates.
Add the baking soda to the batter, give a nice mix until it becomes fluffy and pour it into idli moulds immediately.
Steam cook for 10-12 minutes or until a tooth pick inserted comes out clean.
Serve them hot with chutney of your choice.
Note: Do not leave the batter after mixing. The rava will soak up the liquid and the batter would turn thick. In case the batter goes thick, add water to loosen the texture before pouring into the idli moulds.