Rava Idli---Quick and tasty

Rava Idli

For idli batter

1. 1 cup rava
2. 1 cup curd
3. 1 tbsp green coriander leaves
4. 1 teasp. salt
5. 1 teasp. ENO salt

For seasoning

• 1 tsp oil
• 1 tsp ghee
• 1/2 tsp mustard seeds
• 1 tsp urad dal
• 1 tbsp cashewnuts- broken (optional)
• A few curry leaves
• 1-2 finely chopped green chillies
• a pinch of asofoetidia

Oil for greasing idli plates

Making the batter

• In a deep bowl, take 1 cup rava and add the 1 cup curd to it.Add chopped coriander. 
• Add the salt and 1 cup of water. 
• Mix well with the help of a flat ladle or whisk. It should be a smooth dough like for chappati.
• Keep aside for 10 minutes. 

Rava dosai batter

Tempering for rava idli

• Heat the oil and ghee in a kadai and add the mustard seeds. Wait for the mustard seeds to splutter.
• Add the urad dal. 
• Saute the cashewnuts. 
• Add the curry leaves, green chillies and asafetida. 
• Now to the rava batter add water little by little to get medium consistency.
• To this add the tempering and stir.
• Add 1 tsp Eno salt and stir with ladle uniformly and quickly in one direction only. A few bubble will be seen on the batter. 

Quickly ladle the batter into the greased idli plates and steam for 10 minutes in the idli cooker.

Rava idli batter in idli moulds

On cooling use a spoon to carefully take out the rava idlis.

Serve hot with chutney

sambar and 

podi (https://radhascooking.blogspot.com/2019/09/idlidosai-milagai-podi-gun-powder-in.html )