Rava idly is a simple and tasty breakfast items prepared in Southern parts of India. I used to make rava idlies with readymade rava idly mix but we were not satisfied with the taste and texture. We have also tried few brands and even then we couldn’t get good taste. I stopped making rava idlies until my friend gave me a tip to make rava idlies from the scratch. When I tried her recipe it came out well. After lot of trails, I could make perfect rava idlies now.

Ingredients: Makes 12 to 15 idlies

• 1 cup – Rava
• 1/2 cup – Curd
• 1/2 cup – Carrot grated
• 1 tsp – Ginger grated
• 3 or 4 nos – Green chillies (chopped)
• 1/2 tsp – Lemon juice
• 1 tsp - ENO fruit salt
• 1 tbsp – Curry leaves (chopped finely)
• 1 tbsp – Coriander leaves
• Salt as needed
• 1/2 to 1 cup – Water

Seasonings:

• 1 tbsp – Oil/ghee
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram/ulunthu
• 1 tsp – Bengal gram
• 1 tbsp – Cashew nuts

Preparation method:

1. Heat oil/ghee in a pan, season with items given for seasoning. Add the rava and fry for few seconds then add curry leaves and coriander leaves to it and fry over a low flame for 5 mins. Color of rava should not change to golden brown. Remove from stove and allow them to cool. 
2. Take a mixing bowl, add the rava mixture, curd, water (as needed), lemon juice, salt and mix well. Consistency of batter should be like idly batter, not too thick or not too loose.
3. Next add grated carrot and ENO salt to the batter and mix well. Batter will become frothy because of ENO salt. After mixing do not let it sit for more time. Place each roasted cashew upside down on the idly plate. Pour the batter immediately into the idly platter and steam it for 7-8 mins or until well cooked.
4. Spongy rava idly is ready and serve hot with any spicy chutney.

Notes:

• Make sure you don’t allow the batter to stay long after adding ENO salt.
• You can also replace ENO salt with Baking soda.
• Consistency of batter should be like idly batter, not too thick or not too loose.