Rava idli | suji ki idli

My first recipe for idlis on the blog! Idlis are a type of rice cake popular in Southern India made from fermented rice and lentil batter. The batter is actually identical to the batter used to make plain dosas. The fermentation of the rice and lentils gives a pleasant sour aroma, and upon steaming, this batter transforms into soft and fluffy cakes which are perfect to have with sambar or coconut chutney. Sadly, I have not yet perfected traditional idlis made from the fermented batter. I haven't quite managed to achieve the very fluffy batter required, for some reason my batter is still turns out too flat. But I am working on it! 

In the meantime when we crave idlis I usually make these rava idlis. They are made from roasted semolina (rava = semolina in Kannada; suji = semolina in Hindi), yoghurt, water, and a few spices. They come together really quickly and don't require any fermentation. You use baking powder or soda in this recipe to help make the idlis fluffy. The baking powder or soda will react with the yoghurt and create bubbles when steaming, resulting in fluffy idlis. 

These rava idlis make a great breakfast with some simple chutney or a filling & healthy dinner when served with sambar. This is also what I love about Indian cuisine - there is so much variety! If you can't have one specific dish, there is most likely another dish which will work just as well or is very similar. There are also idlis made from ragi flour (finger millet flour), oats or flattened rice (poha) which also don't require any fermentation. 

For this recipe you will need a steaming vessel and idli moulds. The one I have was sent over from India by Yogesh's mum along with a bunch of other cooking items like a masala dabba and chapati rolling set! You can see a picture of my idli steamer below. Basically, it is a large pot with a stand inside which can hold small idli moulds. You put water at the bottom and let it come to a gentle boil. After placing the stand with the idli moulds, pot is sealed upon cooking and then steam will rise through the holes and then cook the idlis! I also use these vessel to steam veggies by simply placing a metal container on top of the stand which contains the veggies. 

Ingredients 

Makes 10 idlis
1 cup / 175g unroasted idli rava course semolina

1/2 cup/ 125ml yoghurt full fat or half fat 
1 tsp mustard seeds 
1 tsp cumin seeds 
Small piece ginger finely chopped 
1 green chilli finely chopped 
10 curry leaves 
10 raw unsalted cashews 
Ghee or vegetable oil as required 
Water as required 
1 tsp salt 
1/2 tsp sugar 
1 level tsp baking powder
Handful coriander leaves finely chopped 

Equipment 
Idli moulds & steaming pot 

Method 
Total time - 45 mins

• In a non-stick pan, add around 1 tbsp of ghee or vegetable oil. Turn the heat to medium. Once hot, add the cumin & mustard seeds. 
  
  
• When they start to pop & sizzle, add the curry leaves, ginger and green chilli. Lets them fry for a minute or two until softened. 
  
  
• Next, add the semolina. Turn the heat to low and roast the semolina until lightly golden. Stir frequently to ensure it roasts evenly. 
  
  
• Once roasted, transfer the semolina & spice mixture to a bowl. Let the mixture cool completely. 
  
  
• After the mixture has cooled, add the salt, sugar, coriander leaves and yoghurt. Mix well and then add enough water (around 1/2 cup / 125ml) to make a smooth batter. Let the mixture rest for 15-20 minutes. The semolina will absorb some of the moisture so do not skip this step! Allowing the semolina to absorb the moisture will help create a uniform batter and also make sure the idlis turn out fluffy.
  
  
• When the semolina mixture is resting, you can fry the cashews. Take a small tadka pan or small frying pan and heat a little ghee or vegetable oil. Once hot, fry the cashews until golden brown all over. Remove from the heat and set aside on a plate. 
  
  
• Now, get the idli moulds and steaming vessel ready. Grease 10 idli moulds with a thin layer of oil and place a cashew in the bottom. Add water to the steaming vessel, cover and let the water come to a gentle boil.
  
  
• The batter should be well rested by now. Check the consistency and add a little more water to give a smooth batter, medium flowing batter (you don't want it to be very thick, but you also don't want to be very thin. Aim for the consistency of something like a very thick smoothie). Add the baking powder and mix well. This will help make the idlis fluffy. 
  
  
• Divide the batter equal between each of the idli moulds. 
  
  
• Place the idli moulds into the steaming vessel and seal with the lid. Steam the idlis for 15 minutes until they are fluffy. Do not open the vessel during the steaming process - all the steam will escape and you could end up with flat idlis. When the idlis are steamed well, you should be able to put a skewer in them and they will come out clean. 
  
  
• Remove the idli moulds from the vessel. Let them cool in the moulds for around 2 minutes and then careful de-mould them by running a knife around the edge to loosen them. I have found that leaving them in for a long time will cause them to stick - so best to remove them when they are still warm. 
  
  
• Serve the idlis hot with coconut chutney for a delicious breakfast, or with sambar for a complete and wholesome healthy dinner.