Rava Idlis (Steamed Semolina Cakes)

Rava Idlis

Part 1 - Batter

1 c
semolina (roasted)
1/4 c
yogurt
1 tbsp
chopped coriander
to taste
salt
3/4 tsp
fruit salt

Combine all ingredients together (except the fruit salt) with 1 cup of water in a deep bowl. Mix well and keep aside for 10 minutes.

Part 2 - Cake Prep

1 tsp
oil
1/2 tsp
ghee (clarified butter)
1/2 tsp
mustard seeds
1 tsp
urad dal (split black lentils)
1 tbsp
broken cashew nuts
4
curry leaves
1/2 tsp
cumin seeds
2 tsp
finely chopped green chilies
pinch
asafoetida
oil for greasing
  1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cashew nuts, curry leaves, cumin seeds, green chilies and asafoetida. Mix well and sauté on a medium flame for 2 minutes.
  2. Add this tempering to the prepared semolina batter and mix well.
  3. Just before steaming, add the fruit salt and 2 tsp water over the batter.
  4. When the bubbles form, mix gently.
  5. Pour a little batter into each greased idli mould and steam for 7-8 minutes or till the idles are cooked.

Directions

Cool slightly, take them out of the mould and serve immediately with potato masala and coconut chutney.

Yield: 12 Cakes
Region:
Culture:
Category: Breakfast & Brunch
Contributor: Nalini Bangelore
Published in: Cultures in the Kitchen