Rava Idli

Making the ubiquotous Idli takes such a long time. You should remember that you need to soak the rice and lentils overnight and then the next day you need to grind them together and then allow it to ferment.

If you have a craving for Idli and do not want to wait for that long here is a simple dish that can be made in a jiffy. The reviews that I got after making it was enough for me to put this in my list of "Recipes that take less time but gets you all the Praise"

Here goes the recipe:
Part 1:
o 1 1/2 cup of chiroti sooji or fine semolina
o 1 Tsp of Mustard Seeds
o 1 Tsp of Urad Dal
o 1 Tsp of Chana Dal
o a pinch of asafetida
o 1 Red chilli
o 1 tbsp broken cashews
o 2 tsp of oil
Part 2:
o 3/4 cup unsweetened Yoghurt
o 1 tsp of grated ginger
o 1 tsp of finely chopped green chillies
o 1 sprig of curry leaves
o 1/2 cup finely chopped coriander leaves
o 1 -2 tsp of salt

Part 3:
o 1 cup of water
o 1-1.5 tsp Eno Fruit Salt

To start with heat two tsp of oil in a wok and roast all the ingredients given in Part 1 except Sooji and when you can smell the aroma of the dal you can add the chiroti sooji and fry till the sooji becomes lightly browned.

Now keep this mixture aside and let it cool.

In a bowl take all the ingredients given in part 2 and mix it together. Now
slowly start mixing the sooji mixture with the yoghur mixture. Slowly add water and keep stirring till you get the batter in the correct consistency. It should not be very watery at the same time it should not too thick.

Now keep this aside for about 15-20 minutes. After 20 minutes you may add a couple of tbsp of water if you find that the batter is too thick.

Take a Pressure cooker with the weight off. Pour some water and bring to boil with the lid on. Now oil the idli stand and when everything is ready pour the eno fruit salt into the batter and mix it and quickly pour the mixture into the oiled idli stand. And steam this mixture for about 15-20 minutes or till a skewer inserted in the idli comes out clean.

Serve the Rava idlis with Cocunut Chutney and Sambar. Enjoy!