Rava Idly

Cream of Wheat steam cooked into soft patties ! Makes a delicious south indian breakfast !:)

Cooking time: about 30 min
Makes :16 medium idlis

Ingredients:

• Rava : 1 &1/4 cup
• Curd: 3/4 cup
• Ginger : 1tsp (Shredded)
• Green Chillies: 5
• Lemon juice: 1 & 1/2 tsp
• Salt : as needed
• Water : as needed
• Eno Fruit Salt : 1 & 1/4 tsp
• Turmeric powder: 1/8 tsp (for bright yellow please add 1/4tsp)

For tempering:

• Ghee: 1 tbsp
• Mustard: 1 tsp
• Urad dal : 1 & 1/4 tsp
• Channa Dal: 1& 1/4 tsp
• Cashews: 1 &1/4 tbsp
• Curry leaves( finely chopped) : 1 tbsp
• Coriander leaves(finely chopped) : 1tbsp

For Garnishing(optional):

• Carrot (grated) : 2 tbsp
• Coconut Grated : 2 tbsp

Method:

• In a pan, temper with items under " For tempering". Add the green chillies and ginger. Fry till the chillies turn White and dal turns golden brown in colour.

• Now add the rava and fry till it emits a nice aroma. Be careful not to get the rava burnt . rava should not change in colour.

• Switch off flame & transfer to a bowl. Allow it to cool. 
• Once cooled down, add turmeric powder , salt , lemon juice and curd. Mix well. Add water to bring it to the idli batter consistency.

• Mean while, Keep the water in cooker (idly cooker/ pressure cooker) and bring to boil .(i.e the cooker should be ready to steam).
• Grease the idly plates and put the grating(if using) on the idly moulds .
• When everything is set, put the eno salt in the batter and mix well. Pour the batter into idly moulds and keep it in the idly/ pressure cooker. Cook for 2 - 3 whistles in pressure cooker.

• when the pressure subsides open the lid and serve with chutney of your choice.

                                                               

Notes:

• The idly remains soft for long time so no need to worry.
• Eno Salt is a very important ingredient for getting soft spongy idlies. When it is added the batter should release bubbles.