Rava Idli

The name reminds of MTR brand, their famous rava idli mix. Even without ready mix, we cam make those soft puffy rava idili's.  Making rava idlis needs no grinding and fermentation. Here is the recipe

                                                       Rava Idli

Cuisine: South Indian                                                                    Ratio
Preparation Time: 10 minutes                                                    Rava: Curd
Soaking Time: 30 minutes                                                             1 : 1/2 cup
Cooking Time: 8 to 10 minutes

Ingredients:
Sooji or Rava: 1 cup
Thick Curd or Dahi: 1/2 cup
Water as needed
Salt as per taste
Mustard seeds: 1/2 tea spoon
Channa + Urad dhal: 1/2 tea spoon
Cashews: a few numbers
Curry leaves: a few numbers
Oil as needed
Baking Soda: a pinch (Optional) 

Method:
1. Place a pan on the stove over a medium flame, add 2 tea spoon of oil, when the oil is hot, add in mustard seeds, Dhal, Cashews, Curry leaves and fry it for 2 minutes, till dhals and cashews turn golden yellow.
2. Now add rava and roast it till nice aroma raise, do not brown it or burn the rava, roasting takes about 3 minutes, the rava will become light in weight.
3. Put off the flame, add salt mix well. Beat the thick curd and add to the rava, and mix well, add 2 to 3 tea spoons of water and mix thoroughly, in this stage you can add baking soda.
4. Leave it for 30 minutes
5. Take idli plates or idli moulds, smear oil in it. Pour this rava batter in to the moulds and steam it in idli cooker or any cooker for 8 to 10 minutes.
6. Carefully take it out of the mould and serve it hot.
7. Taste best with samber or mint chutney.

Note:
1. If the curd is sour, skip the baking soda.
2. Rava tends to absorb liquid so soaking it for at least 30 minutes is a must.
3. For 1 cup of rava, it may yield up to 6 to 8 idlis.