Rava Idlly

I have been searching for a good rava idly recipe for some time now, but couldn't find one the way I wanted it to taste like. My idea of rava idly was something that you can eat without chutney or sambar.

So I adopted the basic recipe as in the blogs I searched and made certain changes to it. For me it was perfect with and without a sidedish. I don't know if someone else, I missed while searching have the same recipe.

Ingredients

• Rava -  1 cup
• Carrot  -  1/4 cup (grated )
• Green chillies  -  1 or 2 (finely chopped)
• Ginger  -  1/2 tsp (finely chopped)
• Curry leaves  -  1 tsp (finely chopped ) 
• Curd  -  1/2 cup
• Sugar  -  1/2 tsp (optional ) 
• Salt  -  to taste
• Baking soda  -  2 fat pinch 

Or

• Eno fruit salt  -  3/4 tsp 

To temper

• Oil  -  2 tbsp
• Mustard  -  1/2 tsp
• Channa dal -  1 tsp
• Urad dal  -  1/2 tsp
• Broken cashews  -  a few
• Hing  -  1/8 tsp 
• Turmeric powder  -  1/4 tsp

Method

• Heat oil in a kadai, add mustard and let it splutter, now add channa dal, urad dal and cashews and fry till golden brown.
• Add hing, turmeric powder and mix. Add carrots, green chillies, ginger and curry leaves. Saute for 2 minutes. 
• Now add rava and saute for another 3 to 4 minutes. 
• Remove from heat and cool.
• Once cooled add curd, salt, sugar and water to make a batter. It should be the consistency of idly batter. Cover keep aside for 15 minutes. 
• Grease and keep idly plates ready. Open the batter check for consistency. Add more water if needed. Finally add baking soda or eno fruit salt and mix thoroughly. 
• Pour batter into the plate and steam for 10 minutes or more. Once done remove the idly plate from steamer immediately. Can demould the Idlies when cooled.

Notes

• Soak channa dal for 15 minutes.
• You can make the mix and store in refrigerator. If so, you have to roast for some more time to dry up the water content. Store in air tight containers. 
• You can add the wet ingredients along with salt and sugar at the time of cooking.
• Can add coriander leaves but add it just before steaming.
• Insert a knife into the Idlies, if it does not stick it is cooked. Check after 5 minutes and adjust the steaming time accordingly.