Rava Idli

Traditional idli and dosa recipes require 4-6 hours of soaking time for lentils and then another 8-12 hours of fermenting time after grinding the lentils. But if you woke up this morning craving an idli... here's a simple recipe for you for a soft, spongy and instant idli.

What you'll need..

• 1 cup Rava (Semolina)
• 1/2 Cup plain yogurt, whisked
• 2 Tbsp carrot, grated
• 1-2 Green chillies, chopped
• 1 Tbsp ginger, chopped
• 1 Dried red chilli, chopped
• 1/2 Tsp mustard seeds
• 1/2 Tsp urad dal (split white lentils)
• 1/2 Tsp chana dal (split bengal gram)
• Less than 1/2 Tsp baking soda
• 1 Tbsp cashews, chopped
• 6-8 Curry leaves
• 2 Tbsp oil
• Salt to taste

How to..

• Heat 1 and 1/2 Tbsp oil in a non stick pan. Add mustard seeds, urad dal, and chana dal and wait for the mustard seeds to splutter.
• Add dried red chilli, curry leaves, green chilli, ginger, cashews and carrot and fry for about 1 minutes.
• Now add rava and salt and mix well. Cook for 2-3 minutes, stirring constantly, and then remove from heat into a bowl and allow it to cool.
• Add yogurt to the cooled rava mixture and mix well. Now add about 1/2 cup of water, a little at a time, mixing well to form a thick batter.
• Fill the bottom of the idli cooker with water and bring it to boil. Meanwhile, brush the individual idli molds with the remaining oil and then with a ladle pour the batter into each mold. 
• Place the idli stand into the cooker and cover with a lid. Steam for 10 mins and then remove from heat and allow the idli stand to cool. 
• Remove the idlis from each mold. (scraping the edge with a butter knife helps pop the idli right out). Serve hot with coconut chutney and sambar.

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