Rava Masala Idli

Idli might have originated in South India, it has now traveled far and wide to become one of the most common breakfast and snack all over. And not just the plain idli sambhar, people have come up with their own variations to the traditional south Indian breakfast. My mother came up with masala Idli. The recipe was devised when we had some leftover idlis from morning but no sambhar left so mummy made this awesome snack in the evening one weekend. Since then it has become quite a regular and no longer one which is made with leftovers. 🙂

Traditional rice Idli would need some amount of planning as one needs to soak rice & dal at least a day before and then ferment to make the batter but when in a hurry we simply make rava/sooji idlis. The batter made with rava/ sooji or semolina does not need a lot of time for fermenting and it’s almost like an instant mix! 🙂

Rava Masala Idli

Preparation Time: 10 mins (+30 mins for standing)| Cooking Time: 15 mins| Serves 4

Ingredients for the Idli

1 cup semolina (sooji/ rava)

½ cup curd

¼ cup water

1 inch ginger, finely chopped

Salt to taste

1 tsp fruit salt (ENO)

Ingredients for masala

2 onions, chopped

1 tomato, chopped

2 green chili, chopped

4-5 curry leaves

A pinch of asafoetida

1 tsp mustard seeds

2 tsp coriander powder

½ tsp red chili powder

¼ turmeric powder

Salt to taste

Fresh chopped coriander

2 tbsp Olive oil

• Mix together all the ingredients (except fruit salt) for idli in a bowl to make a thick batter. Add more water if required.
• Let the batter stand for at least half hour.
• Grease the cups of an idli maker.
• Just before making the idlis, add fruit salt and mix it in well.
• Pour the batter into prepared idli maker and steam in a microwave for 4-5 minutes or steam on gas for 10-12 minutes. Keep aside.
• Heat oil in a non-stick pan.
• Add asafoetida and mustard seeds.
• When the seeds crackle, add the curry leaves, green chillies and ginger. Sauté for a minute.
• Add chopped onions. Sauté for 4-5 minutes and then add the chopped tomatoes. Mix well and sauté for a couple of minutes.
• Cut the idlis into quarters and add it to the pan.
• Toss the idlis so that they are well coated in the mixture.
• Remove from heat; mix in chopped coriander and serve hot.

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