|1.||Rava / suji / semolina / rave, local or medium rava, 1 cup|
|2.||Fresh curd or yogurt 1-3/4 to 2 cups|
|3.||Fruit salt / Eno fruit salt, plain or lemon flavor, 3/4 teaspoon|
|4.||Cooking soda, 2 pinches|
|5.||Oil 2-3 teaspoons|
|6.||Curry leaves, chopped, 2-3 sprigs|
|7.||Coriander leaves, chopped, few sprigs|
|8.||Mustard 1/4 teaspoon|
|9.||Channa dal 1/2 teaspoon|
|10.||Urad dal 1/2 teaspoon|
|11.||Carrot gratings, 1 medium|
|12.||Cashew nuts, 20-30|
|13.||Fresh coconut gratings, 1 tablespoon|
|14.||Salt to taste|
flame to sim.
Heat oil in an utensil.
Add cashew nuts. Fry till these become golden brown.
Remove the nuts and keep aside.
Add mustard seeds.
Add channa dal, fry for a few seconds, when mustard seeds begin to splutter.
Add urad dal.
Fry till the dals turn golden brown.
chopped curry leaves and fry till these become crispy.
Fry until the rava becomes hot.
Keep aside and let the mixture cool completely.
about 1-and-3/4 cup of curd, soda and salt to the rava mixture and mix
well to make the batter.
Keep aside for about 15 minutes.
about two-and-half cups of water in an idli cooker.
the batter after about 15 minutes. If it is too thick, add
more curd. Mix.
Scoop a ladle full of batter. Drop it back to the utensil. If the batter falls easily, the batter consistency is correct.
Add coriander leaves and coconut gratings.
the moulds of the idli plate with oil.
some roasted cashew nuts and a small quantity of carrot gratings
in each mould.
fruit salt to the batter and mix thoroughly.
the batter into idli moulds.
You have to cook the rava idlis or suji idlis immediately after you add the fruit salt. Also ensure the water is boiling in the idli cooker before you place the idli stand.
Place the idli stand in the cooker.
After the cooker begins to whistle, cook on a high-flame for about 8 minutes and on a medium-flame for 3-4 minutes.
if the rava idlis are cooked:
Wet a finger and gently touch an idli (be careful, because the idlis will be hot).
Insert the back-end of a spoon into the idli and gently remove the spoon.
If the batter does not stick to your finger or spoon, the idli is cooked. Otherwise, cook for a few more minutes and test again.
the idli stand from the cooker.
Keep aside for 3-4 minutes.
spoon and remove the idlis from the mould.
Turn the idlis up-side down.
idli, suji idli, semolina idli is ready.
Serve hot with pudina chutney and or aloo sabzi.
|TIPS||How to Make Rava Idli?|
|1.||The batter becomes too thick, if the rava is roasted more. To fix this problem, add more curd to the batter.|
|2.||Use 1/8 teaspoon of sodium-bi-carbonate and very thick curd, if you do not have fruit salt.|
|3.||Use a pressure cooker, if you do not have a idli cooker. Do not place the weight, instead place a steel cup upside-down.|
|4.||If you have excess fried rava mixture, store it in an air-tight glass or steel container, for 1-2 weeks, and use the mixture to make rava idlis or suji idlis at a later time.|