Rave Idly

Soft and almost instant idlies, they can be good for a breakfast, snack ,lunch or dinner. These are made out of semolina and are ready too cook after 1/2 of soaking. 

Prep Time: 45 mins [includes soaking]

Cook Time : 15 - 20 mins

Pieces - 16 - 20, depending on the stand size.

Ingredients:

1. Semolina - 1 1/2 cup, dry roasted

2. Ginger Root - 1/2 inch grated, or 1/2 tsp paste

3. Cilantro - A handful, finely chopped.

4. Green Chillies - 2 to 4, finely chopped

5. Carrots - 2 tbsp, grated [optional]

6. Plain Yogurt - upto 2 to 2 1/2 cups. Enough to make a batter.

7. Water - 2 to 3 tbsp to dilute.

8. Slat - to taste

9. Roasted broken cashew - 2 tsp [optional]

For tempering:

1. Oil - 2 tsp

2. Mustard seeds - 1/2 tsp

3. Chana dal - 1/2 tsp

4. Urad dal - 1/2 tsp

5. Curry leaves - 5 to 6, finely chopped

6. Asafoetida - a pinch.

Method:

1. In a big bowl which can hold all the ingredients, mix  all the ingredients except tempering and water.

2. To prepare tempering. Heat oil in a small pan. add mustard seeds and let them splutter. Then add chana dal and urad dal, saute them till they turn red.

3. Add curry leaves and asafoetida and turn the stove off. Pour the tempering to the idly mixture in the bowl.

4. Let it sit for half an hour.

5. After half an hour, add sufficient water to make the batter. Keep in mind it should not be too runny or too thick. To check the right consistency , dip a spoon into the batter take it out and hold it pointing downwards, if the batter coats the spoon evenly and fairly thickly and if it is not dripping too much like water, you have the right consistency.

6. Oil the idly rack and pour the mixture into it. Steam for about 20 minutes, turn the stove off and cool for 5 minutes. Rave idly is ready to be served.

Serving suggestions:

Goes excellent with Sagu and kobri Chutney. 

Tips:

To roast semolina, heat a pan, add semolina into it. Keep gently sauteing till it turns slightly brown and starts smelling fragrant. Remove from heat.

If you want it more flavorful and make it ahead, make this batter atleast 7 to 8 hours before you will cook it. Keep it refrigerated and steam.The soaking makes them more tasty.