Quick-Fix Rava Idli with Cashews
Soft, spongy semolina cakes speckled with mustard seeds, cashews, and grated carrots, steamed to perfection in just minutes with zero fermentation required. These instant idlis have a delightful coarser texture than their traditional rice-based cousins and come together on busy mornings when you crave South Indian comfort without the overnight wait.
Ingredients
- 1 1/2 cups fine semolina (rava/sooji)
- 1 cup plain yogurt (slightly sour works best)
- 1/2 cup water, or as needed
- 1 medium carrot, finely grated
+ 10 more ingredients
Instructions
Dry roast the semolina in a pan over medium-low heat for 3-4 minutes, stirring constantly, until it is warm to the touch and smells lightly toasted. Transfer to a bowl and let it cool completely.
Heat ghee in a small pan over medium heat. Add mustard seeds and let them pop. Add urad dal and cashew pieces, frying until the dal is golden and the cashews are lightly browned.
Add curry leaves, green chilies, and ginger. Saute for 30 seconds and pour this entire tempering over the cooled semolina.
Add the yogurt, grated carrot, cilantro, and salt to the semolina. Mix well and gradually add water to form a thick, pourable batter similar to regular idli batter consistency. Let it rest for 10 minutes so the rava absorbs the liquid.
Meanwhile, prepare the steamer and grease the idli molds with oil.
Just before steaming, add the baking soda (or Eno) to the batter and fold gently. The batter will become slightly frothy. Do not over-mix.
Immediately pour the batter into the greased idli molds, filling them about three-quarters full to allow room for expansion.
Steam for 10-12 minutes until a toothpick inserted in the center comes out clean. Let them cool for a minute before unmolding with a wet spoon.
Serve hot with coconut chutney and sambar.
Nutrition Estimate
Per serving • Estimated by Blinner AI