🇮🇳 Indian Vegetarian

Rava Idli Aur Kaju

Name: Rava Idli Aur Kaju
Prep time: 21 min
Cook time: 20 min
Total time: 41 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 2 sprigs Curry Leaves; a pinch Asafoetida; 2 tbsp Coconut Oil; 1/4 cup Toasted Cashews; 1 cup Semolina (Rava)

🇮🇳 Indian

Fluffy semolina idli with cashew tempering, the MTR invention from wartime rice shortages. Crisp where it should be, pillowy where it counts. Classic sides: molaga podi with sesame oil, and a bowl of sambar.

Prep 21 min Cook 20 min Serves 4 Medium

Ingredients

Yogurt2 cups, whisked
Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves2 sprigs
Asafoetidaa pinch
Coconut Oil2 tbsp
Toasted Cashews1/4 cup
Semolina (Rava)1 cup

Instructions

1
Soak the rice and urad dal (with fenugreek seeds) separately for 4-6 hours, then grind each to a smooth batter with cold water, combine and ferment overnight.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Grease the pan lightly with a cut onion dipped in oil — the old non-stick trick.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Wait for the edges to lift on their own, then flip for a minute more; serve hot with chutney and sambar.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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Watch how it's made

Video: Rava Idli Recipe | Instant Idli | कुछ ही मिनटों में बनाईये रवा इडली | Chef Sanjyot Keer · on YouTube