When MTR does such a great job of producing a great instant rava idli mix, you may ask why I even bother with a from-scratch rava idli recipe.
1/2 tsp mustard seeds
1 tsp channa dal
1 tbsp chopped cashews
1/4 tsp hing
2 tbsp oil
2.5 cups curd / plain yogurt
1 tsp Eno fruit salt (secret ingredient for spongy rava idlis)
A handful finely chopped coriander leaves
Salt to taste
How I Made It:
1. Heat oil in a pan and add the mustard seeds and chana dal.
2. Once the mustard seeds pop and the chana dal starts turning golden brown, add the hing and cashews. Fry until the cashews start turning golden brown.
3. Now add the rava and fry till it turns golden brown (a lot of golden-brown-turning needs to happen in this recipe), approximately 5-7 mins. Add salt (regular, not eno), mix well, and let it cool.
4. Then add 1 cup of curds to the dry mixture and mix well. Let it rest covered for 10 mins. Add the rest of the curds and mix well ( it should be little thicker than idli batter). Add the Eno fruit salt and mix well. Ladle the batter into idli moulds. Steam in an idli maker or pressure cooker for 10-12 mins (without weight). Allow it to cool and unmould.
PS: Excuse the picture quality. This was dinner on Saturday and I didn’t have the patience to set up the light box.
How much would 2 cups of Dahi be in grams? Any idea?
i am not sure in grams but my one cup is 240 ml
I tried it today for bf… came out really perfect… instead of eno i used soda salt. and one more thing, can i add little veggies like carrot, peas, onion to this idly batter??? please reply me
yes of course 🙂