Rava (Sooji/Semolina) Idly is a constant appearance in my house. Although R is not a big fan of them, I do have a liking towards these soft idlies and usually make them for dinner along with chutney. Earlier during my initial days of cooking I used to buy a rava idly mix and follow the packing instructions but I totally stopped doing this once I had laid hands on a fool proof recipe. This rava/ sooji idly is so soft does not require rice flour/ dosa batter at all and when you are short of idly batter you know what to do now :-) Some love their rava idlies colorful with grated carrots but I somehow find the simple version better.
Rava Idly has its origins from Karnataka, they appear more wide and with medium thickness. Usually served along with coconut chutney but my preference would be with groundnut chutney. The soft texture of the idlies which are made of tempered batter, at times with a yellow tint (which comes from ghee) is a popular and staple breakfast recipe in Karnataka.
RAVA / SOOJI/ SEMOLINA IDLY RECIPE
Makes - 9 medium sized idlies
Cook & Prep time - 20 mins
Rava/Semolina/Sooji (white) - 1 cup (I used un-roasted)
Curd - 1/2 cup
Water - 1/2 cup or more to form thick batter
Mustard seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - 1 spring
Cashew, broken - 1 tbsp (optional)
Salt - as required
Oil - to temper - 2 tsp
Baking soda/ Fruit salt - 1/2 tsp
- In a non-stick pan heat oil, add the mustard seed, wait for them to splutter, now add the chana dal, urad dal and curry leaves. Now add the cashew and once they turn color add the sooji/ rava and roast for 4 minutes (under medium-low flame) until a nice aroma comes
- Transfer the roasted sooji to a bowl and let it cool down a bit. In the mean time prepare the idly patter by greasing with oil and in the idly vessel boil water.
- Now add the curd to the sooji, salt and mix well, gradually add water to form a thick batter. Let it sit for 10 mins
- Now mix the batter and add the fruit salt/ baking soda and mix well. Immediately pour in the idly platter and place in the hot vessel to cook.
- Wait until all the idlies puff up and cook completely. You can insert a knife/ toothpick in the center of the idly to check if its done.
- Once done using a spoon scrape the idlies to a hot pack/ plate
- Original recipe calls for fruit salt but since I did not have it used baking soda. If you do not use any of them the idlies will not puff and form shape
- Make sure you mix the fruit salt/ baking soda and immediately pour the batter to be cooked, do not let the mixture sit for long after adding BP/ Fruit salt
- You can also include grated vegetables to decorate the rava idlies its totally optional