Rava – 2 cups (sooji/cream of wheat)
Curd – 1 cup
For tempering : Mustard seeds, broken urad dal, hing and whole red chillies
ginger – about 1/2 inch – finely chopped (optional)
Broken cashews – a handful (i use dry roasted planters cahews. If using raw ones, slightly roast them before adding)
Corriander leaves – chopped finely – about a handful
baking soda – 1 tsp
In a wide non stick pan, heat a tsp of olive oil and add the tempering agents. When they splutter, add the ginger and the rava. Fry on a medium heat until an aroma arises from the rava. Keep frying continuously until the rava changes colour slightly.
Switch off the stove and add the cashews. Let it cool completely.
Beat the curd well and add it to the rava mixture. now, slowly add water and salt and mix thoroughly until it forms a smooth batter, slightly thicker than normal idly batter.
Add the baking soda and mix well. Close and leave it for about 10-15 mins.
When you open it, the batter would have risen slightly. Mix it well and proceed to make idlies.
Spray some PAM onto the idly plates and steam the idlies for about 10-15 mins.
When done, transfer to a plate. Serve hot with chutney/sambar !!
And some words from the chef about why she feels her recipe is the best….
This dish is one of my fav for several reasons …
1. Its super quick and can be made with very simple ingredients.
2. The best “unexpected guest” miracle dish !! Its easier than we usually think it is.
3. Every-time, ur too lazy to cook and wondering if u shud hav curd rice for dinner, have rava idly instead. It is much much healthier and takes less than 30 mins from start to end 🙂
4. Its very healthy (even compared to normal idly made from rice !!). Rava/Sooji which is made from wheat, is high in fibre and helps to keep hunger away longer.
5. No oil, No fat, No sugar, No complex Carbs !!! Now why wouldn’t anyone like it ?!!!