Rava Idli

This dish happens to be one of my favorites. You can prepare the batter which can be refrigerated for a couple of days and this will serve well as a morning breakfast or evening snack. Perfect for a day when you are feeling a little lazy. Just take out the batter and steam.

2 tablespoon coconut oil
1 teaspoon mustard seeds
1 teaspoon split husked Bengal gram (chana dali)
1 teaspoon split husked black gram (udad dali)
4 green chillies chopped
4 cups sour yoghurt
1 cup coriander leaves chopped
2 cup grated coconut if available
1 teaspoon soda bicarbonate (optional - but helps the batter rise)
1 tablespoon cashewnut bits (kaju bee bits)
1 sprig curry leaves
1 cup semolina

salt to taste


Heat the coconut oil in a pan. Toss in the mustard seeds till they crackle. Followed by the different grams and fry till the seeds splutter fully. Add the green chillies, cashewnut bits and curry leaves. Stir-fry on medium level for about 3 minutes or till the grams are red in color.

Add the semolina and stir-fry on medium to low level for about 3 minute(s) or till golden in color and aromatic. Let cool. Once cooled, mix in the salt as per taste and the soda bicarbonate.
Divide the semolina mixture into two portions to steam then in two batches. Take a portion of semolina mixture and mix in half the quantity of yoghurt, coconut and coriander leaves.

Keep aside for 15 minutes to ferment. Meanwhile, heat water in a steaming vessel. Pour the batter onto greased idli moulds and place it in the steaming vessel. Cover and steam on high level for about 10 minutes or till the idlis are fluffy and well cooked. Repeat the procedure to make the next batch of idlis.