Day 2: Instant Rava Idli for a quick and sumptuous dinner

Last evening was for me a lazy Tuesday and even at around 7.30pm I was still undecided about what to make for dinner. So many combos came to mind however they all required atleast an hour of work(preparation and cooking included). The lazy me wanted something simple and also one that we all would be happy with. Hubby came to the rescue and suggested idli and chutney(he just loves idlis and dosas and can have it any time of the day). He is showing a lot of interest in cooking these days and has been helping with dinner for the past few days too.

I liked the idea of an instant rava idli and a quick coconut-onion chutney that needed hardly any work and would be ready in minutes. The earlier rava idli recipe on the blog is a simple plain idli so I decided to make this slightly different. A grated carrot and some mustard seeds for tempering not only added to the taste but also to the presentation of my idli platter.

This idli can be made instantly and you do not have to plan ahead or wait for fermenting and waste time. While the idlis are being steamed, put together a chutney of your choice and your dinner/breakfast is ready. A great idea for Sunday mornings (I make it very often on Sundays as they are done real quick).

Ingredients: (makes approximately 16-18 medium sized idlis)
Rava/Semolina – 2 cups (fried lightly)
Curd/Plain yogurt – 1 cup
Salt to taste
Carrot – ½ cup(grated)
Water (as required)
Soda bi-carb/Eno Salt – ½ tsp (I used soda bi-carb)(*you can also use a combination of 1/4tsp of soda-bi-carb and 1/4 tsp of Eno salt instead)
For tempering:
Mustard seeds – ½ tsp
Oil – 1 tsp
Curry leaves – 4to 5(optional)

Method:
1- Take a non-stick pan and fry the rawa/semolina lightly. Take off the fire and put into a mixing bowl.
2- Take a pan, add the oil, the mustard seeds and curry leaves. When the mustard seeds begin to split, take off the fire and add to the fried rava in the mixing bowl.
3- Add grated carrot, curd and salt to the rawa. Now add the soda bi-carb, water (as required to make a batter of slightly thick consistency like your regular idli batter) and mix well till a few bubbles appear on the surface of the batter.
4- Pour the batter into the idli moulds and steam for approximately 10 minutes. Serve with the chutney of your choice.