Rava Idli / Semolina Idli

On some holidays, when I feel lazy to cook breakfast, we go to a nearby hotel and my little one asks for the idli which has cashew on top. This she likes to dip in the coconut chutney and some mixed veg curry. She likes it a lot that she now asks me to make it at home and so I learnt this just for her.

I thought this is a time consuming breakfast, but when I made it the first time, I realized that this is the one of the easiest and definitely a delicious and nutritious breakfast.

This is a speciality of Karnataka. In this we can also add grated carrot and curry leaves.
One thing about this which I love the most is that, you don’t have to wait for the batter to ferment overnight like normal idli batter. As soon as we mix everything, its ready to get steamed. So what are you waiting for, just try this out …

Ingredients:
Adapted from rak’s kitchen

1. Sooji / Semolina- 1 cup
2. Curd- ½ cup
3. Ginger( grated)- 1 tsp
4. Green Chillies( chopped)- 2 nos
5. Lemon Juice- ½ tsp
6. Salt- as required
7. Eno salt- ½ tsp
8. Water- use as required

Tempering:

1. Oil- 1 tbsp
2. Mustard seeds- 1tsp
3. Urad dal- 1tbsp
4. Chana dal- 1 tbsp
5. Cashews- few

Method:

1. Grease the idli moulds with oil.
2. Heat a kadai with oil and add the ingredients required to temper. Add ginger and green chillies, mix well.
3. In the above kadai, add sooji and fry in a low flame till everything is mixed well.
4. Remove from stove and let it cool. After it is cooled, add curd, lemon juice and required amount of water. Stir well. The batter should be like idli batter. Meanwhile heat the idli cooker with water.
5. Add the eno salt to batter and mix well. Immediately pour this in the idli moulds and steam for about 8- 10 minutes.
6. Soft and moist idlis are ready to eat.