Rava/Semolina idli(Steamed semolina and yogurt mixture)

I can say without doubt that rava idli is one of the healthiest, easiest and tastiest breakfasts suitable for all ages. I have been making rava idlis using the readymade MTR rava idli mixture. I was lucky enough to get the recipe from one of my colleagues to prepare the batter without using the readymade mixture. It just involves seasoning and mixing the seasoned mixture with yogurt and steam them in idli maker. It is as simple as that.

Here is the recipe

Ingredients to make 20 rava idlis

Rava/Semolina: 2 cups(around 270 gms)
Carrot: grated: 1 cup(around 90 gms)
Mustard seeds: 1/2 tsp
Curry leaves: around 10 leaves
Coriander leaves: a few
Green chilly: 1 medium size cut into small pieces
yogurt/curd: 3 to 4 cups(around 600 to 800 gms)
Refined Oil: 2 tsp
Salt to taste
Tomato: 1, cut into very thin rounds for garnishing(optional)
Cashew: around 15 piece fried in ghee(optional)

Procedure

1. In a pan/kadai, add the oil. Once it is hot, add the mustard. When it splutters, add green chilly, curry leaves and coriander leaves.
2. Saute for few seconds. Then add rava and stir in low/medium flame until it turns light brown in color.
3. Add carrot, cashew and salt and mix well. Remove from heat.
4. Place the mixture in a big bowl and add the curd/yogurt and mix well.
5. The mixture should be semi solid in consistency. Leave the mixture for 30 minutes.
6. The mixture would have thickened a bit by now. So add some water or curd to make it to a pourable consistency.
7. Pour the batter into idli maker, keep tomato piece on top and steam for 5 to 7 minutes in a pressure cooker.(without putting the weight)
8. Remove from the cooker after 10 minutes and serve with coconut chutney.(coconut chutney can be prepared by grinding 4 to 5 tbsp of grated coconut, 2 tbsp of roasted channa dal(pori kadalai), 1 green chilly and a small piece of tamarind in a mixer. Then season the ground chutney with mustard useeds and urad dal and add salt to taste.

Healthy rava idli and tasty chutney is ready.

Note: I generally don't make it very spicy. So, the green chilly can be increased accordingly.

I am sending this to Show me your breakfast event hosted by Divya Vikram and EFM Theme -Breakfast Series hosted by Srilekha of Srishkitchen.

Update:My friend who gave this recipe took time to visit the blog. Seeing that the rava idli was a bit hard, she said that cooking soda(less than 1/4th tsp) can be added to make softer. So next time I might do that, though I liked it as it is.