Rava Idli, Steam Dumplings
Rava Idli is a popular South Indian dish. The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious! Rava Idlis can be enjoyed as a snack or as a light meal.Prep Time 5 minutesCook Time 20 minutesTotal Time 25 minutesServings 4 people
For the batter
- 1 cup coarse sooji (semolina)
- 1 tsp salt
- 1 green chili finely choppes
- 1 tsp ginger finely grated
- 1 tbsp cilantro finely chopped (hara dhania)
- 1/4 cup cabbage finely chopped
- 1/2 cup yogurt (dahi, curd)
- 1 cup water, use as needed
- 1 tsp ENO (fruit salt)
- 1 tbsp oil
- 1/4 tsp mustard seeds (rai)
- 1/4 tsp cumin seeds (jeera)
- 2 2 green chilies sliced lengthwise and cut in half.
Utensils for Steaming Idlis
Idli stand - this has three to four plates stacked over each other.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well,
Mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick.
Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
Lightly grease Idli plates with oil.
Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli. They should come out easily and not stick to the mould. The idlis should be spongy and soft.
For The Seasoning
Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
Pour the seasoning over the Idlis on the serving plate.
You can replace the cabbage with shredded carrots.
This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches. The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.
Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
Enjoy this simple and delicious recipe.