Make the best, soft, and fluffy rava idlis instantly with this recipe. Requires no fermentation! Savor this semolina or sooji idli with coconut chutney or sambar.
Heat ghee in a non-stick pan kept over medium heat. Add asafoetida, mustard seeds, and cumin seeds.
Once the mustard and cumin seeds start to sputter, introduce urad dal, channa dal, green chilies, and curry leaves, frying briefly for 10-20 seconds.
Stir in sooji (semolina) and sauté for about 5-6 minutes until it becomes aromatic and changes color to golden brown.
Remove the pan from heat and allow the mixture to cool for 5-10 minutes.
Add the yogurt, salt, cilantro, and water (as needed) and mix well to achieve a consistent batter. Let it rest for 20-30 minutes.
After about 30 minutes, the semolina would have soaked up most of the liquid.
Fill an idli steamer with 1 cup of water and bring it to a boil over medium heat.
Stir Eno fruit salt into the batter until it becomes light and airy. Avoid over-stirring.
Grease the idli molds, then pour the batter into each mold without overfilling.
Place the filled idli stand into the steamer and seal the lid. Steam for 10-12 minutes.
Turn off the heat and let the steam dissipate for another 5-10 minutes before removing the idli stand.
After a 5-minute rest, gently scoop the idlis using a sharp knife.
Serve them warm, accompanied by coconut chutney or piping hot sambar. Enjoy!
Notes
Tips for soft and fluffy rava idlis
Water-to-Yogurt Ratio: The consistency of your yogurt determines the amount of water needed. If you're using a thick yogurt, you'll need to add a bit more water, and if it's on the watery side, reduce the water accordingly. Remember - before soaking, the consistency of the batter should be like a pancake - thick and flowy.
Roasting semolina: Roasting the semolina well until it turns aromatic is important. It ensures the idlis are fluffy and not sticky.
Ghee - the secret ingredient: Sauteing the semolina (rava) in ghee is highly recommended. Ghee enhances the idli's flavor and gives it a rich, aromatic touch.
Don't forget to soak: Though rava idli is known for its instant appeal, soaking the batter for up to an hour can make a world of difference. If you're in a rush, 20-30 minutes should suffice. The longer you soak, the softer your idlis will be.
The right time for Eno: Add Eno fruit salt to your batter only when you're ready to steam the idlis. This is crucial, as adding it prematurely can result in flat idlis.
Substituting Eno: While Eno fruit salt is a popular choice, you can substitute it with 1/2 teaspoon of baking soda and a tablespoon of lime juice.
Resting the Idlis: Once the idlis are steamed, let them rest for 5-6 minutes before removing them from their molds. This ensures they retain their shape and are easier to scoop out