No time to soak the urad dal overnight grind it and wait for it to ferment and all. Then here is a simple and quick way to enjoy smooth and fluffy idlis without that ordeal. The fun in making Rava idli is its almost as easy and delicious as Upma . The recipe is exactly same as making upma but you add curd to it instead of water and steam them (This part makes them taste a bit different to upma).
1. Sooji/semolina/rava – 2 cups
2. Green chillies- 4 (depending on spice level adjust and chop very finely)
3. Ginger – 1/4 inch( finely chopped)
4. curry leaves- 5
5. Oil- 1 tbs
6. Curd/ yogurt – nicely beaten – 1 cup add little water if necessary.
8. Salt – 1 tbs
9. coriander – to garnish
1. Mustard sees – 1 tbs
2. Urad dal/ minappapu – 1 tbs
3. sanaga pappu/ chana dal – 1 tbs
4. hing – 1 small pinch
1. In a pan add 1 tbs oil, hing, sanaga pappu/ chana dal, Urad dal/ minappapu and let them turn light brown. Now add mustard seeds and let them splutter. Finally add curry leaves and ginger.
2. Now add the semolina/sooji/rava and roast for couple of minutes. Don’t let it burn.
3. Now let the mixture cool for a while. Say for 5-7 minutes.
4. Now add the beaten curd to this mixture and make it into a pouring batter.
5. Now take an idli plate rub some oil on the round imprints to make the idli come out easily. Just to garnish add small pieces of coriander ( or any vegetable u like) and then pour the batter just upto the brim.
6. Take a pressure cooker add 2 cups water and keep it on stove on medium low .
7. Stack the idli patra and keep it carefully into the pressure cooker and cover it with a lid and with out whistle . (keep it on medium – high)
8. Wait for about 15minutes and switch off the stove. ( or the steam from the cooker stops if you had right amount of water into the cooker)
9. Serve with hot sambar or palli chutney