Instant vermicelli and semolina idlis
A deliciously different take on traditional idlis. These instant rava idlis, made with minimal and easily available ingredients make for a yummy and healthy, hot breakfast. They taste amazing when paired with chutneys and sambar
Equipment
- Idli steamer/idli moulds
Ingredients
For the idlis
- 1 cup rava (semolina) dry roasted until fragrant
- ¾ cup yoghurt
- ½ cup carrots grated
- 2-3 fresh chilis chopped
- 1 tbsp mustard seeds
- 1 tbsp urad dal
- 6-7 curry leaves
- 5-6 cashews broken
- 1 tsp turmeric powder
- 1 tsp fruit salt or baking soda
- 1 tbsp salt
Instructions
- In a mixing bowl, mix together the rava (semolina), salt and yoghurt. Keep this aside to rest for 30 minutes
- Heat a small frying pan and add the mustard seeds and urad dal, when the seeds crackle and dal browns, add the curry leaves and cashews. Cook for 2 minutes and add in the carrot, chilis and turmeric powder
- Stir fry for about 5-7 minutes and remove from heat and add it into the rava and yoghurt batter. Add a cup of water and mix uniformly
- Add the fruit salt (I have used Eno), mix well another time. Grease your idli moulds with ghee/oil and fill each of them with 2-3 tbsp of the batter. Steam on medium high heat for about 10-12 minutes or until a toothpick inserted in the centre of a idli comes out clean
- Serve your delicious instant rava idlis hot along with a chutney of your choice. Enjoy!
Notes
- To roast the rava (semolina), dry roast it in a pan over medium low flame, until slightly brown in colour and fragrant. Keep stirring continuously to avoid it getting burnt
- tsp - teaspoon
- tsp - tablespoon
- 1 cup = 250 milliliters