Soft and spongy rava idlis can be made in a jiffy for a quick and satiating breakfast. Here Ananda provides a simple and easy Rava Idli recipe.
For The Batter
Chopped coriander (dhania)
For The Tempering
Mustard seeds ( rai / sarson)
Cumin seeds (jeera)
Urad dal (split black lentils)
Broken cashew nuts (Kaju)
Curry leaves (kadi patta)
4 to 6
Green chillies , chopped
Unflavored fruit salt
For the Batter
Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
For the Tempering
Combine the oil, ghee, mustard seeds, cumin seeds, Urad dal and asafetida in a microwave safe bowl and microwave on high for 2 minutes.
Add the cashew nuts, curry leaves, green chillies and microwave for 1 more minute.
How to Proceed
Pour 1 cup of water in the base of a microwave safe Idli steamer and microwave on high for 1 minute. Grease the idli moulds using little oil.
Add the tempering and the fruit salt to the batter and mix well.
Pour 2 tablespoons of batter into each greased cavity of the Idli moulds and microwave, covered, on high for 2 minutes. Repeat with the remaining batter to make 8 more idlis.
Serve hot with coconut chutney and sambhar.
Fruit salt contains sodium so the salt has to add accordingly. After adding fruit salt you have to make the idlis immediately as the fruit salt will loosen its effect very soon and the idlis will not fluff up very well. We have used plastic microwave safe Idli stand with 8 idlis in each container. You can use small glass bowls instead and cover them with plastic (microwave safe) wrap to retain the moisture.
The time taken to cook the idlis will depend upon the number of idlis you make at a time.