Rava Idli

          This is an instant idli (steamed cake) prepared out of rava / semolina, yoghurt and eno fruit salt. There is no soaking, grinding or fermenting required in this method and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished for breakfast, brunch, lunch or dinner. In fact you can have anytime of the day. 

           They can also be packed for a lunch box meal. You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare it.

• 1 cup semolina (makes 16 idlis)
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 2 green chilies, chopped
• 1 tsp. sambar powder
• 2 tbsp. fresh grated coconut
• salt to taste
• 1 cup yoghurt
• 3-4 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt
• 16 cashews
• oil to grease the idli moulds

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the curry leaves, chana dal, urad dal and green chilies. Sauté for a few seconds. 

          Add the semolina and stir fry for some time. Switch off the flame and transfer to a bowl. Add the yoghurt, sambar powder, coconut, salt, coriander leaves and required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes.

           Add more water if required. Add the eno fruit salt and give it a stir. In each of the greased idli mould, place a cashew and then spoon the batter over it. 

          Steam for 15 minutes. After it cools down a bit, demould them and serve with coconut chutney and sambar for a sumptuous breakfast.

                        Heat oil & temper with mustard seeds & asafoetida. Then add curry
                        leaves, chana dal, urad dal & green chilies. Sauté for a few seconds. 

                        Add the semolina.... 

                        .... & stir fry for some time. Switch off the flame & transfer to a bowl.

                        Add yoghurt, sambar powder, coconut, salt, coriander leaves & some 
                        water to make a batter of pouring consistency. Set aside for 15 minutes.

                       Add more water if required. Add the eno fruit salt & give it a stir.

                       In each greased idli mould, place a cashew & then spoon batter over it. 
                       Steam for 15 minutes. 

                          Rava idli is done.

                        Serve with coconut chutney & sambar for a sumptuous breakfast.