Rava idli

Rava idli is easy to make from a ready to eat mix. The dry mix which contains roasted rava, mustard seeds, lentils and cashews only needs an addition of curd. 

For a cup of rava idli mixture, add half a cup of yogurt. Stir and let it sit for a minute. Add another cup of yogurt to it and stir everything together. Let it sit for 5 more minutes.

An idli plate contains small depressions the size of an idli and each depression has a few tiny holes. In addition there are bigger holes on the sides of the idli plate. Rub oil lightly on the depressions and spoon the batter in. The oil is added so that the idli can be extracted easily after steaming, without any batter sticking to the plate.

Place the idli plate in a water bath. Cover with a lid and turn on the heat to medium for 10 minutes. The steam that escapes through the holes in the idli plate as the water boils, cooks the idli batter. Turn down the flame and cook for 5 more minutes on low heat.

Turn off the flame and allow the steam to settle. After 15 more minutes, remove the lid. The batter would have hardened and cooled down. Extract gently with a flat spoon.

Serve the nummy idli with coconut chutney.