Rava Idli

While those white idlis are a common sight and need ahead of preparation time for soaking and fermenting, rava idli is a quick fix in comparison. With the addition of veggies like peas, tomato, it's nutritious as well as filling.

Ingredients

1 cup - Sooji rawa

2 cups - Curds / yogurt

1/4 cup - Green peas (optional )

1/4 cup - Freshly grated coconut

1 to 2 - Green chili, finely chopped

1 small piece - Ginger, finely chopped

1 small - Tomato, chopped (optional )

1/4 cup - Coriander leaves, finely chopped

4 to 5 - Cashew, spilt into half's

1/8 tsp - Hing powder

1/4 tsp - Baking soda / cooking soda
1/4 tsp - Eno fruit salt

Salt to taste

Seasoning

1/2 tsp - Mustard seeds

1 tsp - Urad dal

3 to 4 sprigs - Curry leaves

3 tbsp - Ghee

Method

1 ) Heat ghee in a kadai / wok, add mustard, urad dal and fry till mustard has spluttered and dal has lightly browned. Then add green chili, ginger and fry for few seconds. Then add curry leave, coriander leaves and fry a second . Now add rawa, cashew nut and fry for 3 to 4 minutes on low heat till rawa becomes crisp or roasted lightly.

2 ) Now transfer to a plate and cool. Once rawa has cooled down,then do the next step. In a mixing bowl add curds and beat well.Then add green peas, tomato, coconut and salt to taste. Dissolve hing powder in little water and add to the batter. Then add cooking soda and eno to the batter and stir in well. Then add roasted rawa and mix well. The batter consistency should be like the idli batter ( add little water if the batter is too thick). Immediately go ahead and make the idli's.

3 ) Now steam idli's in an idli cooker, pouring the mixture into well greased idli moulds. Steam cook for 10 minutes. Once idli is cooked, remove from cooker and cool for 5 minutes then remove from the mould and serve.

Serve with chutney. Makes a good breakfast dish or a good evening snack. This batter yields about 10 to 12 idli's.

Note - If the curds/ yogurt is sour then don't add tomato. End result could be too sour idli. Use yogurt that is not sour for this recipe.