Rava idlis are soft and fluffy steamed suji (rava) or semolina cakes made with yogurt, some spices and baking soda or some people use Eno fruit salt. It is a variation of the famous South Indian breakfast dish, idli (steamed rice-lentil cakes). The regular idlis, which is also a favorite in our house, involves a long process of soaking the rice and lentils, blending or grinding them to a batter, fermenting the batter for a few hours and then steaming. It takes some planning and preparation, but rava idlis take just 30 minutes to make. These quick and easy instant rava idlis can be served with any chutney like coconut chutney, peanut chutney, spicy onion chutney or sambhar.
Note: Cook Time: 20 minutes
2 cups coarse suji, rava, semolina or cream of wheat 2 teaspoons oil 1 teaspoon mustard seeds ½ teaspoon urad dhal or split black lentils ½ teaspoon grated or finely chopped ginger 2 medium green chillies, finely chopped 6 to 8 curry leaves, finely chopped ½ teaspoon hing or asafetida ½ teaspoon baking soda 1 cup yogurt or curd, beaten well Salt to taste
Instructions This mix (without the yogurt) can be prepared ahead of time and stored in an airtight container and whenever you need fresh rava idlis, just mix in the yogurt and water and make hot fresh rava idlis to serve for breakfast, lunch or dinner! For added nutrition you can add vegetables like grated carrot, peas etc, into the batter.
