Monday, October 15, 2012

Instant Idli

I have always loved having soft,fluffy idlis dunked in sambar and chutney. It must be all those Sundays spent as a kid eating a brunch of idlis while watching my favorite 'Potli Babaki Kahani' or some other show that makes it my favorite Sunday meal. But to be honest, I don't always have the patience to soak rice and urad daal, grind and ferment the batter in advance. As a quick and delicious alternative, I make rava idlis. Rava idlis, as the name suggests, are made completely out of rava. There's no soaking and fermenting for hours required; but you'll be surprised how pillowy soft these idlis turn out. Yogurt provides that slight tang you'd get from fermenting. The best part is, there's lots of flavor in the idlis themselves, so you can do with a quick chutney on the side. You can add all sorts of stuff the the batter - I usually go with peas and onion. Grated carrots go really well also - they add flavor as well as some color.
I made rava idlis for a potluck at my friend's yesterday. The picture was taken under very low light with my phone, hence the poor quality.

The recipe below makes enough idlis for 2 people.

Rava Idli

2 Teaspoons oil
1 Tablespoon urad daal
1 Teaspoon grated ginger
2 Small green chilies - finely chopped
1/2 Small onion - finely chopped
1 Spring curry leaves - roughly chopped (add cilantro alternatively)
Handful of green peas
1 Cup rava/semolina
1 Cup yogurt
A pinch baking soda (optional)
Salt to taste
Water as needed.

  • Heat oil in a wok/kadhai and roast urad daal until golden brown.
  • Add ginger, chilies, curry leaves, peas and onion and saute for a few seconds.
  • Add rava and roast, stirring constantly, on medium heat  until the rava turns a darker hue and becomes fragrant (~10 mins). The key to good, soft idlis is roasting the rava well. Don't keep the heat too high as you don't want it to burn.
  • Take it off the heat and mix with yogurt. Add water little by little until you have a thick batter. Rava will soak up water and puff up. Add salt to taste and baking soda.
  • Let the batter rest for 45 mins to an hour.
  • Make idlis in an idli patra just like you would the regular idlis. 

Enjoy with your favorite chutney or sambar. 


Shama Nagarajan said...

yummy recipe. Join me in Fast Food event-Vermicilli in my blog.

Samantha said...

Perfect and tempting idlies!!! love the color dear..

Joe said...

i m hungry looking at this...wish someone serves a dish like this to me first thing when i wake up tomorrow morning


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