Rava Idly / Semolina Dumpling / Quick Idly

Rava Idly or Sooji Idli is a welcome variation from the usual rice idli's. It is a specialty breakfast item of Karnataka. The popular restaurant chain Mavalli Tiffin Rooms (MTR) of Bangalore seems to have invented this yummy idli. During World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.

No fermenting overnight - that's what is best about this idly. The crunchiness of the nuts and flavour of the veggies make it an ideal breakfast item and a hit with all. A real healthy steamed cake!

INGREDIENTS

Rava - 2 cups

Curd - 2 cups

Water - 1/4 cup*

Mustard Seeds - 1 tbsp

Urad dal - 1 tbsp

Chana Dal- 1 tbsp

Grated ginger- 2 tbsp

Chopped Chilly - 2 tbsp

Grated Carrot - 1/4 cup

Roasted Cashews - 2 tbsp

Roasted Groundnut - 1 tbsp

Chopped Curry leaves  - 1 tbsp

Chopped Coriander Leaves- 2 tbsp

Baking Soda - 2 pinch**

Ghee - 1tbsp

Oil - 2 tbsp + for greasing idly mould

METHOD

Heat oil in a kadai. Add mustard seeds and let it splutter.

Add urad dal and chana dal. Roast till golden and nice aroma comes out.

Add grated ginger and chilly.

Add rava and keep stirring.

Add ghee and stir again.

Roast the rava for about 2-3 minutes. 

Remove from fire and let cool.

In a large bowl mix the rava with curd, carrot, curry leaves, coriander leaves,salt and soda bicarbonate.

Add water to make it into thick idly batter consistency.

Keep aside a few cashews and ground nut and add the rest to the batter.

Close with a lid and let it sit for 1/2 hour.

Place the idly maker with 4 glasses of water to boil.

Grease the idly mould with oil. 

Place a cashew and ground nut at the bottom of the mould.***

Pour heap full of 1 tbsp each batter in each mould.

When the water in the idly maker starts steaming place the mould in it. Close the lid.

Cook for 10 minutes on high flame.

Serve it with Shallots Red Chutney or Coconut Groundnut Chutney or Sambar.

SHALLOTS RED CHUTNEY

Recipe Source: My Mom

INGREDIENTS

Kashmiri Chilly - 6

Shallots/Chuvannulli/Cheriya Ulli - 2 cups

Tamarind - Size of small lime.

Coconut Oil - 2 tbsp

Salt - as required

METHOD

Heat coconut oil in a kadai. 

Add the shallots, chilly and tamarind.

Saute  for 1 minute.

Cool and grind along with salt.

Tips:

*Add water as per requirement. The amount of water depends whether your curd is thick or thin. 

**I added baking soda to make it rise. You can substitute it with Eno Salt ( an antacid used as a substitute for baking powder).

***By keeping a cashew and groundnut before pouring in the batter, you will be able to see the nuts when you serve idly like you see in the picture below.