Rava Idli Recipe

1. Roast the Rava

• Heat 1 tablespoon oil or ghee in a pan.
• Add mustard seeds and let them splutter.
• Add urad dal, chana dal, green chilies, ginger, curry leaves, and cashew nuts.
• Sauté until dal turns golden and cashews are lightly roasted.
• Add rava (suji) and roast on low flame for 3-4 minutes until aromatic (don’t brown it).
• Turn off the flame and let the rava cool.

2. Prepare the Batter

• In a mixing bowl, whisk curd and water until smooth.
• Add the roasted rava mixture and salt. Mix well.
• Let it rest for 15-20 minutes (so the rava absorbs moisture).
• If needed, add more water to get an idli batter consistency.

3. Add Baking Soda & Steam

• Just before steaming, add ½ teaspoon baking soda (or 1 teaspoon Eno).
• Gently mix to aerate the batter.
• Grease idli molds with oil and pour batter into them.
• Steam in an idli cooker or steamer for 10-12 minutes on medium flame.
• Insert a toothpick—if it comes out clean, idlis are ready.

4. Serve

• Let the idlis cool for 1-2 minutes before removing.
• Serve hot with coconut chutney and sambar.

Source: - vegrecipesofindia.com