October 24, 2010

Mini rava idlis

I confess… for time immemorial, I’ve cribbed about how I don’t like idlis. Indeed, I followed on my brother’s and his friends’ adage of expanding IDLI as I-Don’t-Like-It. And as is usual in such cases, I am a big dosai fan. Which then evokes the surprise that now I not only like idlis, but I make them regularly too. But that is in keeping with the fact that I hated brinjals back in India but now have many a mean recipe to contend them with. So.. its a pattern of having the convenience not to eat something versus wanting to. Even then, rava idlis tempted my palate more than the traditional ones. Okay.. now that that’s all cleared up, let’s take a first look at today’s goodies – the mini rava idlis.

IMG_8656 Just off the idli stand – mini rava idlis.

The best part about rava idlis is their lack of need of preparation time or fermentation time and such. Overall to make a batch of these goodies, takes 45 minutes, tops. And for how delicious and refreshingly different from ordinary idlis they are, it is indeed worth investing this time and effort into it. Like ‘em? Let’s get started then!


Coarse rava (semolina) 2 cups
Yogurt (not too thick) 2 cups
Water 1-1.5 cups
Oil 1 tbsp
Curry leaves 10-15, well washed
Kadugu (mustard seeds) 1 tsp
Channa dal (kadalai paruppu or yellow gram dal) 1 tsp
Green chillies 2, finely chopped
Salt to taste
Additional veggies – carrot (if you want – I skipped this) Grated
Coriander leaves (kothamali) or cilantro 1 sprig, well washed
Kaju (cashew nuts) about 10 halves
Baking soda 1/2 tsp


It’s as simple as it gets really.

1. On a heavy-bottomed pan, dry roast your 2 cups of rava till they brown a little without burning them. Once it seems like it has browned a bit, set aside and shift to your batter container and let it sit (if you leave it on the pan, it will likely burn in some places and give an unpleasant taste in the end).

2. Meanwhile, prepare the ganishings! On a small pan/kadai, heat the 1 tbsp of oil. Add the mustard seeds, channa dal, green chillies, curry leaves, cashew nuts and let them “fry” till the mustard seeds pop, the cashews brown and the channa dal darkens. Set aside.

3. Mix in the curd and the water along with the roasted rava to form a smooth batter with no lumps. The batter consistency should be similar to regular idli batter. (Hint: Try “pouring” it from a height of about 15cm. It should pour down in a steady but thick stream. If it’s too watery, you may need to add more rava. If it clumps and doesn’t fall steadily, you’ll need to add more water.)

4. Stir in the garnishings.. the fried ingredients and the carrot and cilantro. Blend in the baking soda

There! Your batter is ready!

5. Let it sit for 30 minutes while you prepare something to go with the idlis.

After 30 minutes, load up the idli stand!

IMG_3690 Ready to be steamed: Rava idli batter loaded up on the idli stand.

Now just steam it regularly in the pressure cooker! This typically takes 13 minutes with a closed lid (NO WEIGHT/WHISTLE please!!) on medium-high with the water inside the cooker already boiling.

And voilà

IMG_8646 You are served. Steaming hot, ready-to-eat mini rava idlis.

And this was off to RK’s birthday. And they were soft, supple and very tasty if I say so myself! So, bon appetit!

IMG_8640 Packaged and out. Mini idlis go to party!


Parasuraman said...

mouth watering i think worth a PARIS trip to taste the same

Jaya said...

Appa-> Thank you! :D Though I hope this is the last reason you'll come here :P

GEETHA said...

hai puppy the idlis r good.arrange 1 more party. we r all coming coming.

Jaya said...

Geetha Mami -> Thanks!! Neenga pannadhadha? :) Thanks for the comment and keep visiting!

Anonymous said...

Oh God! Haven't seen such yummy looking idlis in so long. Great work Jaya

Radhika said...

Sorry I haven't been commenting, Jaya. Been busy with a new masters course that I joined. But looks like you've been keeping busy too! Love the new recipes and moreso the pictures. I tried your kadaii subji the other day and i must say it was big hit with my hubbie. Thanks for all the lovely recipes and good job on the other posts too. I am happy your computer is fine now. I hope you didnt loose any data or photographs. Keep smiling and posting :-)


Jaya said...

Anon->Thank you very much :). Keep visiting!

Radhika-> Congratulations on the new course and I am glad you keep visiting even if you don't comment too often! And thanks for reporting back about my recipes.. that's always good to know when they worked out :) And thanks for enquiring about the virus situation too.. it's all under control. All in all, thanks for the visit and keep coming back!

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