Prep 30 mins
Cook 30 mins
This recipe is an adaptation from a couple of recipes in Bawarchi.com. I have added a couple of ingredients and removed a couple and the end result is, as you will see, quite satisfying.
- 250 ml semolina (rava)
- 250 ml yoghurt
- 1 -2 teaspoon Urad Dal
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon jeera powder
- 1⁄4 teaspoon hing (Asafoetida)
- 1 stalk curry leaf, finely chopped
- 1 teaspoon finely chopped ginger
- 2 green chilies, finely chopped
- 3⁄4 teaspoon salt, to taste
- water, as necessary to thin the batter
- 1 -2 teaspoon oil or 1 -2 teaspoon ghee
- 1 tablespoon eno fruit salt
- In a heavy bottom pan, heat the oil and add mustard seeds.
- When it starts to splutter, add jeera.
- After a few seconds, add urad dal and stir it till it becomes light brown.
- Add hing and immediately add the rava and saute it till it becomes light brown and loses it raw smell.
- Let this cool.
- Beat yoghurt in a mixing bowl and add salt, chilies, curry leaves and ginger.
- Add the cooled rava mixture to this and add water as necessary so that the batter is of idli batter consistency.
- When ready to make idlis, mix the eno fruit salt with the mixture and immediately pour into the the greased idli stand.
- Pressure cook for 7-8 minutes without the weight.
- Soft, delicious idlis are ready to eat with coconut chutney, madras powder, sambar or even yoghurt!
- Note: If keeping the idli mixture for a while, it will get thicker as the rava soaks up the water, so you may have to water it down a little bit before pouring.
- You can add shredded carrots, zucchini, cashew pieces etc to the idli mix to make it even more interesting.
- This took me about 1 hour from scratch but if you want to reduce the time, you can fry the rava beforehand.
- Makes around 20 idlis.