Rava Idli (Semolina Idli)

Name: Rava Idli (Semolina Idli)
Prep time: 15 min
Cook time: 20 min
Yield: 3
Ingredients: 1 cup semolina (rava/sooji); 0.5 cup plain yogurt; 0.5 cup grated carrot; 0.5 cup corn kernels or cucumber (finely chopped); 0.25 cup grated coconut; 2-3 green chilies, finely chopped; 1 tbsp fresh coriander, chopped; 0.5 inch ginger, grated; 0.5 tsp salt; 0.5 tsp sugar; 0.5 tsp baking soda; 2 tbsp oil or ghee; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; Pinch hing (asafoetida); 8-10 curry leaves; Water as needed

Servings: 3

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: Easy

Ingredients

1 cup semolina (rava/sooji)
0.5 cup plain yogurt
0.5 cup grated carrot
0.5 cup corn kernels or cucumber (finely chopped)
0.25 cup grated coconut
2-3 green chilies, finely chopped
1 tbsp fresh coriander, chopped
0.5 inch ginger, grated
0.5 tsp salt
0.5 tsp sugar
0.5 tsp baking soda
2 tbsp oil or ghee
0.5 tsp cumin seeds
0.5 tsp mustard seeds
Pinch hing (asafoetida)
8-10 curry leaves
Water as needed

Instructions

Dry roast semolina in a pan on low heat for 2-3 minutes (optional, for better texture)
In a bowl, mix roasted semolina with yogurt, carrot, corn/cucumber, coconut, green chilies, coriander, ginger, salt and sugar
Heat oil, add cumin and mustard seeds, let splutter
Add hing and curry leaves, fry briefly
Add this tempering to the batter
Add baking soda and mix well (batter will become fluffy)
Add water as needed to get a thick pouring consistency
Grease idli plates and pour batter
Steam 8-10 minutes till done (knife comes out clean)
Unmold and serve hot with sambar and chutneys