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Here’s a simple recipe to make Rava Idli using urad dal, chana dal, cashew nuts, and roasted rava with curd:
Ingredients
Rava (Semolina): 1 cup
Urad dal: 1 tbsp
Chana dal: 1 tbsp
Cashew nuts: 8-10, halved
Curd (Yogurt): 1 cup
Water: As needed
Salt: To taste
Mustard seeds: 1 tsp
Curry leaves: 8-10
Green chilies: 1-2, finely chopped
Ghee or Oil: 2-3 tbsp
Baking soda or Eno fruit salt: 1/2 tsp
Steps to Prepare
Dry Roast the Rava:
Heat a pan and dry roast the rava on medium heat until aromatic. Transfer it to a bowl and let it cool.
Prepare the Tempering:
Heat ghee or oil in the same pan.
Add mustard seeds and let them splutter.
Add urad dal, chana dal, cashew nuts, green chilies, and curry leaves.
Sauté until the dals turn golden brown and the cashews are roasted.
Mix the Ingredients:
Add the roasted rava to the pan and mix well with the tempering.
Allow the mixture to cool slightly.
Prepare the Batter:
In a mixing bowl, combine the rava mixture, curd, and salt.
Add water gradually to make a thick batter of pouring consistency.
Let it rest for 15-20 minutes to allow the rava to absorb the moisture.
Add Leavening Agent:
Just before steaming, add baking soda or Eno fruit salt to the batter. Mix gently.
Steam the Idlis:
Grease idli molds with oil or ghee. Pour the batter into the molds.
Steam in an idli steamer or pressure cooker (without a whistle) for 12-15 minutes.
Check with a toothpick; if it comes out clean, the idlis are ready.
Serve Hot:
Remove the idlis from the molds and serve hot with coconut chutney, tomato chutney, or sambar.
Enjoy your soft and flavorful Rava Idlis!