Here I’m posting a recipe another version of idli called Rava Idlis. The only common thing between Rice idlis and Rava idlis are their shape and the way they are steam cooked. The ingredients, method of preparing the batter, colour and taste everything is different from one another.
Rava Idlis with Coconut Chutney and Onion Sambar
2 cups of Rava/Semolina
¼ tsp Cooking Soda
1 cup Butter Milk/Sour Curds
1 tbsp Ghee/Oil
1 tbsp Mustard
1 tbsp Urad Dal
1 ½ tbsp Channa Dal
1 tbsp chopped Curry Leaves
1 tbsp finely chopped Green Chillies
10-12 Cashew Nuts
2-3 tbsp Raisins
2 tbsp chopped Coriander Leaves
¼ cup grated Carrots
Salt to taste
Ready to steam cook
Ready to cook in Microwave
Heat ghee in a pan and add cashew nuts and channa dal. Fry them till they turns slightly golden colour.
To this add urad dal, mustard, chopped curry leaves, green chillies and raisins. Fry them till mustard starts spluttering.
Now add the rava/semolina and fry them in a low flame till semolina turns golden and switch off the gas. Let the mixture cool down.
To this add salt, cooking soda, butter milk, chopped coriander leaves, grated carrots and mix well.
Add enough water to make a batter of idli consistency (little thicker than dosa batter) and keep aside for half an hour.
Pour a ladle full of batter into idli plates and steam cook them for 15-20 minutes till they are done.
You can also make idlis in microwave using idli container and cook them for 7-10 minutes as per instruction. Serve hot rava idlis with Onion Sambar and Coconut Chutney.
You can prepare and store this rava mixure in air tight container for 1-2 weeks and can be used as and whenever required to make rava idlis.