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.
