Rava Idli Recipe

Rava Idli Recipe

Prepare to embark on a whimsical culinary journey as we uncover the enigmatic ingredients that compose the Rava Idli recipe. This tantalizing dish combines the mystique of semolina/Soji with a burst of flavors, creating an ethereal symphony for your taste buds. Brace yourself for a high degree of perplexity and bursts of delightful sensations as we unravel the enigmatic components of this whimsical delight.

Prep Time:	10 mins
Cook Time:	20 mins
Total Time:	30 mins
Servings:	10

Ingredients 1 cup fine semolina/shoji 1 medium green chili, chopped [optional] 1 inch ginger, chopped 1 cup thick buttermilk 1 teaspoon oil, for the Idli butter ½ teaspoon Chana dal/ Bengal gram 2 tablespoon cashews ¼ teaspoon cumin Salt, to taste ½ cup water, approx, [Water, as needed] Optional Ingredients for Tempering/Tadka:1 tablespoon of ghee (clarified butter)

¼ + ¼+ ¼  teaspoon of mustard seeds ghee/clarified butter ( to roast everything)

5-6 curry leaves (A few curry leaves)

2-3 green chilies, finely chopped

Note: The vegetable selection can vary based on personal preference.

Instructions:

Step 1: Prepare the Butter In a mixing bowl, combine 1 cup of semolina (Rava) and 1 cup of yogurt. Mixing we and let it rest for 10-15 minutes to allow the Rava to absorb the yogurt. After the resting period, check the consistency of the Butter. If appears too tikka little add water to achieve a pourable consistency. Mix well to ensure there are no lumps. Season the butter with salt to taste and mix again.

Step 2: The Ingredients Heat 2 tablespoons of oil or ghee in a small pan over medium heat, 1 teaspoon add of mustard seeds and let them splutter. Then, add 1 teaspoon of cumin seeds and a pinch of asafetida (Hing). Sauté for a few seconds until the seeds release their aroma. Add a few curry leaves and 2-3 finely chopped green chilies. Sauté for another 30 seconds

Step 3: Mix the Tempering with the Pour butter the tempering mixture into the Rava-yogurt butter. Mix well to incorporate the flavors throughout the batter.

Step 4: Rest the butter Let the batter rest for 10 minutes. This allows the Rava to soften and the flavors to mingle

Step 5: The Steamer Meanwhile prepare a steamer by adding water to the bottom pot and bringing it to a boil.

Step 6: Grease the Idli Molds Grease the Idli molds with a little oil or ghee to prevent sticking.

Step 7: Steam the Idles Give the batter a final mix and pour it into the greased Idli molds, filling each mold about ¾ full. Place the Idli molds in the steamer, Cover with a Idli, and steam for about 10-12 minutes or until a toothpick inserted into the idles comes out clean.

Step 8: Remove and Serve Once steamed, carefully remove the Idli molds from the steamer and let them cool for a minute. Use a spoon or a knife to gently loosen the edges of the idles. Transfer the idles to a serving plate.

Step 9: Enjoy! Serve the instant Rava idles hot with your favorite chutney or somber. Enjoy the soft, fluffy idles as a delicious and satisfying meal or snack.

Note:  The steaming time may vary depending on the size of the idles and the steamer used. Adjust the cooking time accordingly.

Enjoy your homemade Instant Rava Idles.