Rava Idli : Soft and flavored semolina cakes

I always thought making rava idlis was really tough, I use to always use MTR ready made mix, when i would read ingredients on the pack and thought the ingredients are simple , but never tried making the idlies all by myself. I have this habit of chatting up with cooks at darshini and on one such chats a cook at a darshini explained the recipe to and I tried the recipe at same day and the idlies turned out really soft and yummy and since then I have continued making the rava idlis. These idlis are easier to make the plain rice idlis. There no waiting time involved for the batter to ferment.
 I have tried various varieties of rava idlis be it carrot rava idlis, palak rava idlies,  mixed veg rava idlis and many more. Here you go with recipe for plain rava idlis.

Ingredients for  Batter

• 1 cup semolina
• 3/4 cup curds
• 1/4 cup water
• 1 tsp fruit salt/ Eno
• 1 tbsp grated coconut 
• oil for greasing
• salt to taste

Ingredients for Tempering

• 1/2 tsp mustard seeds
• 2 green chillies , finely  chopped
• 1 tsp urad dal (split black gram)
• 1 tsp chana dal (chick pea)
• 1 tbsp half broken cashewnuts
• 4 to 6 curry leaves
• 1 tbsp chopped coriander
• 1 tsp oil
• 1/2 tsp ghee

Method:

1. Heat ghee in a wok and roast semolina and let it cool
   
2. Roast cashewnuts and keep aside
   
3. Heat oil and add mustard seeds and let them crackle, chana dal, urad dal and fry till golden brown
4. Add curry leaves, green chilies and  sauté for 1 min, finally add coriander leave mix and remove from flame and keep aside to cool. 
5. Mix  curd, water, roasted semolina,grated  coconut and salt.
   
6. Add tempering and fruit salt and mix well
   
7. Leave it aside for 10 mins
8. In meanwhile grease the idli plates
9. Place  roasted cashewnut on each of the greased idli plates and pour the rava batter over the cashewnut.

1. Steam idlis in a steamer on medium flame for around 15 minutes
2. Serve hot with coconut or peanut chutney