Rava Idli (Semolina Cakes)

Ingredients

• 1 cup Rava (Semolina)
• 1 cup Plain Yogurt (or Dairy-Free Yogurt)
• 1/2 cup Water
• 1 teaspoon Eno (Fruit Salt)
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (Split Black Gram)
• 8-10 number Curry Leaves
• 1 tablespoon Vegetable Oil
• 1 teaspoon Salt

Instructions

1. 1In a large mixing bowl, combine the 1 cup of Rava (Semolina), 1 cup of Plain Yogurt (or Dairy-Free Yogurt), 1/2 cup of Water, and 1 teaspoon of Salt. Mix thoroughly with a spoon until no dry spots remain. Allow the batter to rest at room temperature for 15-20 minutes; this resting period allows the semolina to absorb the liquid and soften, resulting in a tender idli.
2. 2While the batter rests, prepare the tempering. Heat a small pan over medium heat. Add the 1 tablespoon of Vegetable Oil to the pan. Once the oil is shimmering (approximately 300-325°F / 150-163°C), add the 1 teaspoon of Mustard Seeds and 1 teaspoon of Urad Dal (Split Black Gram). Cook for 30-60 seconds, or until the mustard seeds begin to splutter and the urad dal turns light golden brown. Add the 8-10 Curry Leaves and sauté for an additional 5-10 seconds until they become fragrant.
3. 3Carefully pour the hot tempering mixture from the small pan into the rested rava batter in the large mixing bowl. Mix well with a spoon to evenly distribute the tempering throughout the batter.
4. 4Just before you are ready to steam, add the 1 teaspoon of Eno (Fruit Salt) to the batter. Gently mix the Eno into the batter for about 10-15 seconds; the batter will become frothy and light. Do not overmix, as this will reduce the leavening effect. Lightly grease the idli molds with a small amount of the 1 tablespoon of Vegetable Oil and pour the frothy batter into each mold, filling them about three-quarters full.
5. 5In an idli steamer or a large pot with a steaming rack, bring about 2-3 inches of water to a rolling boil (212°F / 100°C). Carefully place the filled idli molds into the steamer. Cover the steamer tightly and steam for 12-15 minutes over high heat. The idlis are done when a toothpick inserted into the center of an idli comes out clean, and the idlis appear puffed up and firm to the touch.
6. 6Remove the idli molds from the steamer and let them cool for 2-3 minutes. This brief cooling period helps the idlis firm up slightly, making them easier to remove from the molds without breaking. Using a spoon or knife, gently loosen the edges and carefully remove the Rava Idlis from the molds. Serve the Rava Idlis hot with sambar and chutney.

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