Quick Rava Idli

Preparation :10 mins
Cook :45 mins
Total Time :851 hours 25 minutes
Servings :Makes 42 idlis

Ingredients :

For Quick Rava Idli
2 1/2 cups semolina (rava / sooji)
3 1/2 cups buttermilk
2 tbsp ghee
1 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/8 tsp asafoetida (hing)
1 tsp urad dal (split black lentils)
5-6 curry leaves (kadi patta)
8-10 cashew nuts (kaju) , broken into halves
2 green chillies , finely chopped
1 tsp finely chopped ginger (adrak)
salt to taste
1 tbsp fruit salt
oil for greasing

Method :

How to make quick rava idli
How to make quick rava idliHeat ghee in a kadai or a deep non-stick pan. Add the mustard seeds.When the seeds crackle, add the cumin seeds, asafetida and urad dal. Sauté on a medium flame for a minute till the dals turn golden brown in colour.Add the curry leaves and cashew nuts and sauté on a medium flame for 1 minute.Add the green chillies and ginger and sauté on a medium flame for a few seconds.Add the rava and roast on a medium flame for 5-7 minutes, while stirring occasionally.Switch off the flame and allow it to cool completely.Transfer the semolina into a deep bowl, add the buttermilk and salt to taste.Mix well and cover with a lid and keep aside for 30 minutes.Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes.In one stand, we made 15 idlis. Repeat step 10 to make 26 more idlis in two more stands.Cool slightly and remove the rava idli from the mould. Serve hot with a chutney of your choice.
How to pack quick rava idli
How to pack quick rava idliAllow them to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.