Where have i been all this time? I never knew there was something so heavenly delicious out there known as "Rava Idlis". Chalk it up to my ignorance about south indian cuisine, but these fluffy soft white idlis are just pure bliss. How i came across the recipe or discovered it is another story. I was looking for recipes using rava since the hubby and i are no big fans of upma. And lo and behold i came across Latha's (of The Yum blog) recipe for Rava idlis- the picture itself was so tempting i decided to give it a try. You can add veggies or dry nuts to the idli batter if you like or opt out. But believe me they are totally worth it. The best part about rava idlis- quick and easy to make. You dont have to soak the rice or dals overnight and grind and ferment the idli batter. They can be made in under 30 minutes and make a great dish for breakfast or brunch. Served with some hot tomato chutney (another great discovery that i made), they pair up just perfect. Believe me they will be gone before you even put them on the plate.


Ingredients

(makes approximately 40-50 idlis)

2-1/2 cup rava
2-1/2 cup yogurt
salt to taste
sugar to taste (just a little-optional- what can i say- i am from gujarat)
1 cup finely chopped coriander
3 tbsp ghee
1/2 tsp baking soda (soda bi carb)

For tempering
1 tbsp oil
1 tsp mustard seeds
2 tsp split urad dal
2 tsp chana dal
10-12 split cashews
1/3 tsp turmeric (optional- i didnt add any)
10-15 curry leaves
8-10 green chilies finely chopped (or as per your spice level)





1. Dry Roast the rava for 2 minutes on a medium heat.
2. Heat oil in a kadai, add the mustard seeds, chana and urad dal and cashews.
3. When the mustard seeds start to pop and the urad, chana dal and cahsews have turned golden brown, add the curry leaves and green chilies to it. Saute for 2 minutes and add the coriander (if you want to add veggies like grated carrot or other nuts or raisins you can add it now).
4. Stir once and add the roasted rava. Mix well and remove from the stove.
5. To this rava mixture add, the salt, sugar, ghee and blended yogurt.
6. Mix well to avoid any lumps and add water in small amounts to make the batter of the same consistency as a regular idli batter.
7. Add soda bicarb (baking soda), mix well and pour this batter in to the idli stands.
8. Steam in a cooker without any pressure (no whistle) for 10 minutes.
9. Remove from the stove, let cool for 2 min and remove the idli stand and let cool for 5 more minutes.
10. Remove the idlis and serve with some tomato chutney or any other chutney of your choice.