About Rava Idli
Rava Idli is a favorite dish of my husband. I first tasted it at the Kamat hotel in Bangalore during my college days. They used to serve it with Vegetable Sagu and Chutney; it turned out very well. At home we relish it with fresh onion Chutney.
Rava idli mix from several different brands is available in the market, but I prefer to prepare it on my own from scratch. These mixes add preservatives to extend the shelf life. They also do not contain enough quantity of cashews and kishmish. Although these mixes are convenient when the going gets busy, I will recommend you find a relaxed 30 minutes somewhere to give this a shot. Since it takes just 20-30 minutes in all, you have enough time in the morning to make this a part of your lunch box.
What you need to have:
1. Bombay Rava – 1 cup
2. curds(thick) – 1 cup
3. Water – 1 cup
4. Fresh grated coconut – a handful
5. Bengalgram dal (Chana dal) – 2 teaspoon
6. Grated carrots – 2
7. Cooking soda – 1/2 teaspoon(fresh)
8. Sugar – 1/2 teaspoon
9. Cooking oil – 1 table spoon
10. Mustard seeds – 1 teaspoon
11. Bengalgram dal – 1 teaspoon
12. Green chillies (optional) – 2
13. Curry leaves – 1 sprig
14. Cashews & raisins – handful
15.Coriander leaves – a handful(to garnish)
16. Fresh grated coconut – a handful(to garnish)
What you do with what you have:
1. Place a pan on the gas with oil in it. Add mustard seeds and on popping add Chana Dal followed by cashews, kishmish, grated carrot and green chillies.
2. Add bombay rava and fry it till you get a pleasant smell. By then the grated carrot will have crumpled. See picture below.
3. Switch off the gas and let the mixture cool.
4. Add coriander leaves and grated coconut.
5. Separately mix the curds, water, salt, sugar and cooking soda and grind it in the mixer/blender for about 10 seconds.
6. Now add the mixture (as shown below) from Step 4 to it and set aside for about 20 minutes.
8. Steam the Idlis in the cooker for about 15 minutes (just as you would steam the regular Idli).
The Idlis are now ready to be relished with some ‘super chutney’.
What they look like: