I am an idly lover. On those mornings when I wake up craving idly and there isn’t an ounce of batter in the fridge, guess what comes to the rescue? Rava idly! This quick recipe makes a very yummy breakfast.

You can buy rava idly mixes in the market. I used to. Until I turned the packet over and read the ingredients. These rava idly packets are charging you for pouring some oil and spices over rava! It’s crazy! That was absolutely the last day I bought a ready-to-make rava idly pack.

Ingredients:

1 cup semolina/ suji
1 cup sour curds, or ½  cup thick yogurt
½  cup grated carrot
1 tsp grated ginger
1-2 green chilies
½ tsp cooking soda

For the tempering:
2 tsp oil
¼ tsp mustard seeds/ rai
¼ tsp cumin seeds/ jeera
1 tsp black gram/ urad dal
1 tsp bengal gram/ chana dal
a pinch of asafetida
1 dried red chili, broken
a sprig of curry leaves
2 tsp broken cashewnuts

water, oil, salt as needed

Equipment:

Idly molds
Steamer

Recipe:

Heat oil and add all the tempering ingredients.

Add the suji and roast until fragrant.

Let it cool a bit, and then mix it with curds, chopped green chili, ginger and grated carrot. Add water if needed, to make a thick batter.

Let it sit for 20-30 minutes.

Add salt and cooking soda and mix the batter well.

Prepare the steamer. If you are using a pressure cooker, remember to remove the vent, pour about an inch of water inside, and bring to a boil.

Pour the batter into greased molds and steam for 10 min. Let cool for 5 minutes before you take them out of the molds.

Serve hot with chutney and sagu.