How to Prepare Rava Idli, a Indian receipe

INGREDIENTS :-
FOR BATTER :-


Coarse semolina (moti sooji) - 1 cup
Salt to taste
Green chili - 1 cup finely chopped
Ginger - 1 tsp finely grated
Cilantro - tbsp
Yogurt - 1/2 cup
water - 1 cup
ENO (fruit salt) - 1 tsp


FOR SEASONING :-


Oil - 1 tbsp
Mustard seed - 1/2 tsp
Cumin seeds - 1/4 tsp
Green chilies - 2


METHOD :-


1. Mix semolina, salt, green chili, ginger, cilantro, yogurt and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. The batter becomes thicker as the semolina absorbs the water. At this point, you can add a little more water if it is too thick.
2. Add approximately ¾ cup of water to the pot and check to make sure that the water does not touch the bottom plate of the Idli stand. Bring to boil.
3. Lightly grease Idli plates with oil.
4. Add ENO Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the Idli trays and place it into the steaming pot.
5. Cover the pot and steam Idlis for 10-12 minutes on medium heat.
6. Insert a toothpick in the center of one Idli. If the toothpick comes out clean, then you are ready to remove the stand from the pot. Be careful to not overcook the Idlis as they will lose their softness and become too dry as they cool off.
7. Let cool for just a few minutes before removing each individual Idli. They should come out easily and not stick to the mould. The Idlis should be spongy and soft.


FOR SEASONING :-


1. Heat oil in a saucepan. Add mustard and cumin seeds and as they begin to crack, add the chilies. Stir for a few seconds and remove from the heat.
2. Pour the seasoning over the Idlis on the serving plate.


Serve with coconut chutney or cilantro chutney.