When MTR does such a great job of producing a great instant rava idli mix, you may ask why I even bother with a from-scratch rava idli recipe.
½ teaspoon mustard seeds
1 teaspoon channa dal
1 tablespoon chopped cashews
¼ teaspoon hing
2 tablespoon oil
2.5 cups curd / plain yogurt
1 teaspoon Eno fruit salt (secret ingredient for spongy rava idlis)
A handful finely chopped coriander leaves
Salt to taste
How I Made It:
1. Heat oil in a pan and add the mustard seeds and chana dal.
2. Once the mustard seeds pop and the chana dal starts turning golden brown, add the hing and cashews. Fry until the cashews start turning golden brown.
3. Now add the rava and fry till it turns golden brown (a lot of golden-brown-turning needs to happen in this recipe), approximately 5-7 mins. Add salt (regular, not eno), mix well, and let it cool.
4. Then add 1 cup of curds to the dry mixture and mix well. Let it rest covered for 10 mins. Add the rest of the curds and mix well ( it should be little thicker than idli batter). Add the Eno fruit salt and mix well. Ladle the batter into idli moulds. Steam in an idli maker or pressure cooker for 10-12 mins (without weight). Allow it to cool and unmould.
PS: Excuse the picture quality. This was dinner on Saturday and I didn't have the patience to set up the light box.
Anonymous
Hi, Do I need to use fine semolina particularly? As the one I have in my kitchen doesn't say anything (like fine or coarse) and it's not that fine either.
Nagalakshmi V
can't tell for sure without knowing what exactly you are talking about, unfortunately
Penny
Inspired, going to try this as soon as i can. Thank you!
Anonymous
wat is eno salt ? wat if i add normal salt??
Nagalakshmi V
eno salt is actually an antacid but it's ingredients help in this process of making rava idli. no, you cannot substitute with regular salt.
Bhags
looks amazing......both the idlis n the plate, where can I buy these? My hubby loves to eat in banana leaves n this is the closest I have a seen to a real leaf. Thanks for the awesome blog n pics. I love your Hyderabadi baingan n have made it several times.
Bhags
Nagalakshmi V
I live in Singapore and I got these banana leaves plate from Mustafa Centre
Bhags
Hi Nags,
Beautiful presentation n equally tempting idlis..... I absolutely love the plates, any idea from where I can get these...please please, my hubby loves to eat in banana leaves n this is the closest. Thanks n love your blog.
Bhags
Hi Nags,
Beautiful presentation n equally tempting idlis..... I absolutely love the plates, any idea from where I can get these...please please, my hubby loves to eat in banana leaves n this is the closest. Thanks n love your blog.
Pooja Pillai
hi nags,
a gr8 yummy recipe, had been looking for this recipe for a long time, and i tried it immediately this morning !
lovely, and the presentation with plaintain leaf looks awesome !
Anu Nandu
The day you posted this, I prepared this. But I also took pictures for a post of my own. Just published it. Your pictures were a total inspiration to me and made me move my lazy bum and prepare this pronto. Thank you girlie for inspiring me..especially when I was very hungry!
Nags
i was reconsidering posting this rava idli recipe because i felt the pictures had come out very average. glad so many people tried it and liked it 🙂
Ranjeetha Bipin
Hey tried the idli this weekend... They were a super hit...made tomato chutney to go with it...the combination was mind blowing!!!
Loved it...Thanks 🙂