Monday, January 6, 2014

Rava Idli (Semolina idli)

I had wanted to make Rava Idli for months but could not find the idli steamer. I thought it was misplaced during our move a couple years ago. Last week I found it safely tucked away behind the cutting boards. So now I can make idli.

Rava Idli is a quick recipe made and you need is semolina and a carrot. Unlike other idlis this idli does not require the batter to be fermented. Yogurt is added instead.

You will need
7 cashews
1 tsp. mustard seeds
3 tbsp. channa dal
1 tsp. urad dal
1 tsp. turmeric seeds
1/4 tsp. asafeotida
1 carrot, grated
1 cup semolina
a bunch cilantro, chopped
1 cup yogurt
salt to taste
olive oil

Soak the channa dal in warm water for 15 minutes before use. Heat olive oil in a pan and add the cashews. When they turn brown and crispy take them out of the oil and keep aside. In the same pan add another tsp. olive oil and mustard seeds. When they crackle add urad dal and channa dal. Saute for a minute. Add asafeotida and turmeric powder. Now add the grated carrot. Saute the carrot until cooked through and add the semolina. Saute for 10 minutes until the semolina is heated through. Transfer the contents of the pan to a mixing bowl. Add the cilantro and mix.

Now add the yogurt and salt to taste. Add water a little at a time until you have the consistency of a thick batter.

Keep aside and let it rest for 30 minutes. Add water to the idli steamer and put it on the stove to heat up. You could use a pressure cooked if you want. Dip you fingers in olive oil and rub the idli mold with it. Now fill the mold with the batter leaving room for it to rise.

Steam the idlis in the steamer for about 10 minutes on medium-high heat or until a knife inserted in a idli comes out clean. Serve hot with tomato chutney.

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