RAVA IDLI RECIPE (WITH ENO)

             Sorry for disappearing just like that for some days from blogging!!I was out for a holiday trip with friends From now I think I would be able to be regular like before!
              After I started cooking, I have tried making rava idli two or three times,but I was not much impressed with the results...Then one day,my friend S,asked me to try MTR instant mix for rava idli,which I liked so much!They say,that MTR only invented rava illi!! Then some period I was a big fan of that and even I have served my guests,and they also liked it so much...

         
       Another day,I was feeling like eating rava idlies for dinner and I was not having any of this MTR instant mix,then since I have tasted bite by bite MTR rava idlies,I thought why not I try my own...(after so many years ;D).And I tried with one important ingredient,that I have never used before...That secret ingredient is "ENO FRUIT SALT" !!!! And since it was for dinner and I was all alone at my home,I was too lazy to browse for recipe too...So I made my own approximate recipe:)
            The same day only I bought a bottle of ENO FRUIT SALT,for trying dhoklas....(okay,I had rava idlies also in my back of my mind...I agree).
           And I made the mixture ready and was steaming and desperately waiting for the results...And when I sat down and took one piece in my hand,it was too soft and moist,and it just melted in my mouth!!!
 
           I know you all would have got exhausted ...why this creature is telling like a thriller story?!!Come on....! I like rava idlies and this was the first time I got a perfect recipe:) Thats y!!! A rava idly lover can understand me...;D
So here's the recipe for you all who love to enjoy the spongy,moist,soft...... rava idlies!

Ingredients:(for making 10 - 12 Idlies)

Rava/Sooji/semolina	1 cup
Curd(sour or not sour depending upon ur taste)	1/2 cup
Eno fruit salt(plain or lemon flavor)	1 tsp
Lemon juice	1/2 tsp
Ginger(chopped very fine or paste)	1 tsp
green chillies(chopped very fine or paste)	4 nos
curry and coriander leaves	1 tblsp (chopped very fine)
Water	1/2 cup(adjust to reach consistency)
Salt	As needed

To temper:

Mustard	1 tsp
Urad dal(Ullutham paruppu)	1 tsp
Channa dal(Kadala paruppu)	1 tsp
Cashews	1 tblsp (broken into small pieces)
Oil and ghee	1 tblsp

To decorate (optional)

Carrot gratings	1 tblsp
coconut gratings	1 tblsp

Method:

1. Heat a kadai and add ghee and oil,splutter mustard and add the rest under To temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and green chillies and use the paste too).
2. Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
3. After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick)
4. Heat the idly cooker with water and let it be just ready for steaming and grease the idly plates with ghee/oil.
5. At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy)
6. Immediately,pour into the idly moulds and steam for 5-7 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
7. Your spongy,moist,soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney!!!

To get the perfect Rava idli:

If you want to decorate the rawa idlies,you can first add little,little carrot,coconut gratings (You can keep a fried cashew nut also) in the mould and pour the batter over it. Eno salt is very very important ingredient,so make sure you dont omit it,and should be a active one i.e; if you add it to the battter,you should be getting bubbles. Add water and curd in equal proportion and consistency of the batter should be loose,not too thick.(or else the idlies will come out dry) You can add green peas along while frying ginger green chillies.

   

      These Idlies stay soft till you eat...i.e; for long time,so you can make it for your guests and keep,no worries...it will be soft as when you take out from the idly mould!!

Any doubts,feel free to ask me,I am here to help you out to get a perfect idly!! I assure you :)

And now coming to the exciting moments to share with you all...!

1. My blog has been featured in Times Of India(New Delhi edition),Friday supplementary What's Hot,Blog-e-binge, section on February last week Friday edition!! Hurray!! Here's a screen shot!!

 2. After I came back from a short trip,I opened my mail box,I had a surprise mail from Nags of Edible garden,saying that my entry Suzhiyan Recipe had won the "The Super Chef" title for the Recipe Diary contest and she have asked me to choose a cook book as a prize from her list!!!
I am so grateful to her and her mom,who acknowledged my recipe!!

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