QUICKFIRE RAVA IDLI

Hi all, this recipe is perfect when you want to make something quick when some guests show up or you are too tired to make something. This one comes out really well when you make it right. My relative Santhy gave me this recipe and I have followed it since and make it often now. All credit to her for this one, here it goes

QUICKFIRE RAVA IDLI

INGREDIENTS

Rava (Sooji coarse): 3 1/2 cups

Buttermilk (storebought 2%): 3 1/2 cups

Salt as required

Baking Soda and Baking powder: 1/8th tsp and 1/4 tsp respectively

Oil: 2-3 Tsp for greasing the idli plates and tadka

Jeera: 1-2 Tsp

Red Chilli: 1

Green chili: 1

Coriander and Curry leaves: 1 Tbsp chopped

Hing (Asafoetida): 1/4th Tsp

                                

                                    

Quickfire Rava Idli

MAKING

In a bowl, put in the Rava, salt, baking powder, and baking soda mix well. Add in the buttermilk. Mix the batter thoroughly and set it aside for at least 20-30 minutes. 

After 20-30 minutes, add in the chopped coriander-curry leaves. Now for tadka, in a tadka pan, add 1 Tsp oil, add some jeera, red chili, green chilies, Hing. Once the jeera turns aromatic, add the tadka to the batter. 

Finally, grease the idli plates with oil. Take a ladle, pour the batter into the idli plate and place it inside the pressure-cooker, and steam for about 6-8 minutes. Remove from gas, and voila, soft fluffy Rava Idli's are ready to eat. Serve them hot with molagapodi, sambhar, or any chutney.

TIPS/VARIATIONS

The key to getting this Rava Idli soft and fluffy is the buttermilk, it has to be store-bought. I use the Harris teeter 2% or the Aldis low fat one. 

You could add ginger (1Tsp chopped) when doing the tadka, to add to the taste.