Saturday evenings are all about my husband’s favorite foods. He leaves early for work on Saturday and we eagerly wait for his return. And to show my appreciation for all he does for our family, I try to make his favorite foods. This evening was no exception. Rava idli is one of his favorite dishes and it is easy to make. So I set about making the idli for dinner.
*Makes 24 idlis – standard idli steamer size
*Total prep time 1.5 -2 hours
2.5 cups rava/sooji/semolina
32 oz yogurt
salt (I used 1.5 tbsp salt. Please adjust according to taste. Start at 1
tbsp and work your way up)
1.5 tsp baking soda
1 tbsp butter
2.5 tbsp olive oil
1.5 tsp mustard seeds
1/2 tsp hing
1/8 cup chopped cashew nuts
1/8 cup dry roasted and chopped peanuts
2 serrano peppers – finely chopped
1/4 finely chopped cilantro
1/4 cup frozen peas
1 tbsp grated carrots
1. In a large pan, on a medium flame, add the butter. Once the butter is melted, add the oil. Let the oil get slightly hot.
2. Add the mustard seeds.
3. Once the mustard seeds pop, add the hing. Let it cook for 30 seconds
4. At this point, add the finely chopped serrano peppers
5. Cook the peppers till they are nice and crispy
6. Now add the peanuts and cashew nuts. Reduce the flame to low. Cook till the cashews and peanuts turn golden brown
7. With the flame still low, add the semolina
8. Mix the semolina well with the other ingredients in the pan. Cook the semolina mixture for 5-6 minutes till the semolina is roasted. The semolina burns easily so stirring often is the key to this step.
9. Add the cilantro and peas. Continue stirring. Let this cook for an additional 4-5 minutes.
10. Turn off the flame. Let the mixture cool. At this point you can start making your chutney or whatever else you plan to serve with the idli.
11. Once the semolina mixture has cooled down, add the yogurt, salt and baking soda. Mix thoroughly. Set aside for 1/2 hour to an hour.
12. Spoon the idli mixture into the idli holders of an idli stand and steam the idlis for 25-30 minutes in a pressure cooker (like I did) or an idli steamer. If steaming in a pressure cooker just cover the steam outlet with a cup instead of the whistle. Be sure to coat the base of each idli holder with oil or butter to easily slide off the idlis once they are cooked.
13. Once the idlis are cooked, take out the idli stand from the cooker or the steamer. Let the idlis cool down for 10 minutes before taking them out of the holders. You can slide them off with a butter knife.
14. Serve with your favorite chutney.
15. Dig in!! Enjoy~!
Please do let me know what you think of the recipe if you try it. I would love to hear from you.
Until next time,