Rava Idlis

INGREDIENTS:

 Sooji (Cream of Wheat/Semolina) – 2 cups
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Asofoetida (Hing) – pinch
Channa Daal – 1 tsp
Urad Daal – 1 tsp
Dry Whole Red Chili – 1
Broken Cashew Pieces – 1 Tbsp
Yogurt – 1 cup, well beaten
Curry Leaves – 1 sprig
Green Chili – 1 (to taste), finely chopped
Cilantro – 5 sprigs, finely chopped
Ginger – 1 tsp, finely grated
Salt – 1 tsp (to taste)
Water – 1 1/2 cup
Soda - 1/4 tsp


HOW TO MAKE:

 1)  Heat Oil in medium pan on medium heat.Add Mustard Seeds and allow them to pop. Add Asofoetida, Dry Red Chili, Channa Daal ( Bengal gram lentils), Urad Daal ( black gram lentils) and mix.


2)  When Channa and Urad Daals become light brown, add in Sooji and mix well. Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.


3)  Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.


4) In a teaspoon of oil, lightly fry the cashwenuts till light golden. Remove from fire and mix them with the semolina.

5)  In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well. Pour Yogurt mixture into the cooled Sooji and mix. Add Water a little at a time and keep mixing until there are no lumps visible and such that the sooji is fully soaked. The amount of yogurt and water can be varied depending on the consistency. The batter should not be very thick as it can make the idlis hard.


6) This mixture should be allowed to rest for atleast 1 hour. I kept this mixture overnight. I covered the bowl and kept it in a warm place.My result was very soft rava idlis. So I recommend the same to you all also.

7) Next morning I lightly oiled Idli trays with spray cooking oil or regular oil. Prepare Idli steamer by pre-heating water to a boil.

8)  Check the batter consistency of the idli mix and then add the soda. Mix well & immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.


9)  Place a tight lid on the steamer and steam Idlis for exactly 10-12 minutes on medium heat.


10) Remove Idlis from the trays by scooping them out with a spoon. Serve hot with chutney or sambar. Makes approx. 20 idlis.

RATING NOTES:

              DIFFICULTY LEVEL    :   EASY

              RATING  POINTS         :    9/10**

**  You can also add some grated carrot in the idli batter in the morning just before mixing the baking soda.

** Roasting the semolina along with the seasonings can be made optional. You can add the seasonings to the plain semolina and then mix the yougurt etc as in step 5.

** If you do not have an idli steamer, you can also use a Rice Cooker (your Idli Stand Should fit into it without the weight.