Ingredients
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For Plain Rawa Idli
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1cup Rava/Suji (semolina)
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½ cup Curd
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½ tsp Salt
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¾ cup (approx) Water
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1tsp Baking Soda or ENO
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for greasing Oil
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For Kanchipuram Idli
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1cup Rava/Suji (semolina)
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½ cup Curd
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½ tsp Salt
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¾ cup (approx) Water
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1tsp Baking Soda or ENO
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for greasing Oil
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For Tempering
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4tbsp Oil
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¼ tsp Heeng (asafoetida)
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2tsp Mustard seeds
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2tsp Cumin
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1tsp Green chilli chopped
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2tsp Ginger chopped
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1tbsp Chana dal
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1tbsp Urad Dal
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handful Curry Leaves
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broken - 2tbsp Cashewnuts
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¼ tsp Turmeric
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½ tsp Crushed black pepper
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¼ cup Carrots grated
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to taste Salt
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for greasing idli moulds Oil
Directions
Steps
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1
Done
|
For Instant Idli BatterFor preparing the batter mix together rava, curd and salt. Whisk them and make sure there are no lumps. Slowly add water to make a batter. It may seems the batter is thin but the semolina (suji/rava) will soon absorb it and bloom. Place aside for 20mins. |
|
2
Done
|
For Kanchipuram Idli TadkaIn the meantime for Kanchipuram idli heat a pan and pour oil. In hot oil add asafoetida, mustard seeds, cumin, green chillies, ginger and give a quick stir. Add chana dal, urad dal, curry leaves and cashewnuts. Stir till the dal gets light colour. Sprinkle turmeric, black pepper and toss them together. Drop in grated carrots and sprinkle some salt. Cook them for a minute. The carrots will absorb all the flavour. Remove the pan from heat and let it cool completely. |
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3
Done
|
Divide the batter into two. The first half will be used to make plain idli and int he 2nd half add the tempering once it is cooled. Mix it up. |
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4
Done
|
For SteamingPrepare the steamer and make sure there is enough water to the required level in the steamer. Lightly grease the idli moulds and if you are using a thick cloth make sure to wet it before you place it on to the mould. |
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5
Done
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Once the steamer & the moulds are ready, add 1tsp of baking soda (or use Eno) in each of the batters. Gently mix them in one direction. The batter should bubble and rise. Just scoop out the batter and pour on to the moulds. Make sure to fill the moulds only ¾th as the idli would rise once it will be steaming. |
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6
Done
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Place the mould into the steamer and cover. Cook on high heat for first 5mins and then cook them on medium heat for another 7mins approx. |
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7
Done
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Once ready remove them carefully out of the steamer. As rava is very soft at this stage allow it to cool for 5 mins before attempting to remove the idli from the moulds. |
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8
Done
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Using a knife scrape the bottom and remove them on to a plate and serve them with sambhar and chutney. |
