Rava Idli

Ever since I tasted the rava idli prepared by Mrs. Ramakrishnan seven years ago, I have tried to recreate that recipe. I have tried so many recipes and have never been satisfied with the texture or the taste. Today at last, I found a recipe that worked for me. It the technique that one need to learn to create the perfect rava idlies. I learnt this recipe from chef  Vijayan Ramaswamy. With his comforting tone in which he speaks Tamil, he allures his audience to believe that they can recreate his recipes. I was one such person who learnt some techniques from him to make soft, fluffy and tasty rava idli's at home.

Gadgets:

Wok

Measuring Cups and spoons

Spatula

Idli making pot and plates

Cutting board 

Knife

Gadgets:

Makes 12 idlies

Organic Rava - 1 big coffee cup

Ghee - 1 tbsp

Mustard Seeds - 1 tsp

Channa Dal - 1 tbsp

Udad Dal - 1 tbsp

Green Chilies - 2 chopped

Curry Leaves - 10 leaves

Asafoetida - 1/2 tsp

Ginger - 1/2 tsp

Yogurt - 1 big coffee cup

Salt as per taste

Baking Soda - 1/2 tsp

Cilantro - for garnish

Water - 1 cup or so

Preparation:

1. Heat the ghee in a wok. Add mustard seeds when the ghee heats up. Allow it to pop and then add the udad and channa dal. Let it get toasted to golden brown. 

2. Add asafoetida, curry leaves, chilies and ginger.

3.Add the rava and roast the rava. It will go from a sticking together to sand texture. Remove from flame and allow it to get to room temperature.

4. Once it has cooled and you are ready to make idli's add salt and yogurt and mix well. Adjust with water to get it to a idli batter consistency and let it to rest for 5 to 6 minutes. 

5. Add baking soda, add water to get the idli batter consistency. 

6. Prepare the idli plates by spreading some ghee. Heat the idli cooker with water and bring it to a boil. Place the idli plates in the idli cooker and cook it for 7 to 8 minutes. 

7. Check to see if it is cooked by inserting the stem of the curry leaves into the cooked idli. It must come out clean. 

8. Sprinkle the water and remove the idli from the idli plate and serve it hot with some chutney of your choice. I served mine with peerkanga chatney.