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.
That's awesome. So glad you liked the rava idli recipe 🙂
Priya: When to add coriander leaf in your above recipe. The photo is perfect, looks so real, just take out from the screen and have it. Yummy!!!
Just add it to the rava idli batter before pouring into idli moulds 🙂
you know i love the plate more than the idlis…i fall for that banana leaf effect…lovely adn the idlis look very soft and fluffy…YUM!
Shobha
Hi Im Priya from Bangalore. I'm a total amateur in cooking and was googling for recipes since ill be getting wedded soon. I just too the Navarathan Kurma recipe from ur blog and prepared my first dish for my fiance. He was extremely HAPPY with the food. ALl thanks to you. And now i'm ur ardent fan and will be taking more receipes from ur blog with ur permission. This picture of rava idili looks marvellous and now i have my pen and paper ready to write down the receipe. Appreciate ur work and keeping going with COOKINGANDME!!
love ur plate and the idlis too.
Being in the land of MTR I've never used their ready mix. Homemade always works out cheap and best.
I always buy 1-2kgs of rava, temper and roast it, cool and store it the fridge. works as instant upma or rava idli mix for me.
I add salt and other things while making idli or upma.
The idlis look great…nice clicks too 🙂
so glad my recipes are helping 🙂
my fav… looks so soft and perfect…
wow! i can eat up that entire plate…lovely!