Rava Idli

Usually at my home, we make idlis with urad daal and rice soaked and grinded to a batter and let to ferment overnight. We first tasted rava idlis at Pondicherry from one of our professor's place. We liked it and it is so easy to make, more or less instant, no worries of soaking, grinding or fermenting, especially, here in US at different times of the year with different seasons. And more over it tastes good by itself even without chutneys or sambar. Go ahead and try it.

Rava (Semolina) – 2 cups
Butter milk / Yogurt – 2 cups
Ginger chopped – 1 tsp
Green chilly chopped – 1 tsp
Salt
Baking Soda – a pinch
Oil – 1 tbsp
Mustard seeds – ½ tsp
Urad daal – ½ tsp
Asafoetida – a pinch
Curry leaves chopped

Mix together rava, buttermilk/yogurt, ginger and green chillies chopped and add salt to taste. Season the oil with mustard seeds, urad daal, asafoetida and chopped curry leaves and pour to the idli batter. Add a pinch of baking soda to the mixture and set aside for ½ - 1 hr. Grease the idli dishes and pour the batter and steam the idlis. Serve hot with chutney. Makes 16 idlis.