Rava Idli is my fav and I have been enjoying ammas rava idli since my childhood days. She uses baking soda only occasionally still her idlis were soft. Seen her making rava idlis with so much ease and perfection, I havent tried any other sources like the MTR mix or the restaurant ones.I have tried this recipe several times and it works like a charm.Give this a try and am sure you will agree with me too :) You can either use ENO fruit salt / baking soda as per your preference.
1.Soak channa dhal in water for 15mins, Set aside. Roast cashews in little ghee till golden brown and keep aside.Reserve few whole cashews too. Set aside.
2.Add oil + remaining ghee and add the items under 'to temper' - Allow to splutter then add turmeric powder,hing and carrot and saute until it shrinks and raw smell leaves. Then add rava and roast for 3mins.Cool down for few mins and keep aside.
3.Transfer this mixture to curd,add broken cashews, chopped coriander leaves,salt and mix well.Add baking soda / eno fruit salt and mix, it will become frothy. Add water little by little(as required) to form idly batter consistency.After mixing do not let it sit for more time.
4.Place each roasted cashew upside down on the idli plate. Pour the batter immediately into the idli moulds and steam it for 5-8 mins. Insert a knife or fork in the middle and check - If it comes out clean then ur idlis are done else steam it for few more mins.Allow it to rest for 5mins then unmould.
Top it ghee and Serve hot with any chutney of your choice!
- Make sure you dont allow the batter to rest , after baking soda is added.
- You can use enofruit salt for best results likes the ones we get in restaurants. It gives a more porus texture.But baking soda does a good job too.
- You can even add green chilli paste for spice level.