Rava Idly with Mint chutney

This idly recipe can be made instantly without having the need to ferment. This recipe is useful at times when suddenly your husband and kids asks for idly, but your idly batter is over. Rava idly comes to the rescue. This can be made with very few ingredients, and the result is a soft, spongy and flavorful idly. It goes very well with Mint Chutney.

Servings : 15 idlys

Ingredients:

For the rava idly:

1. Mustard seeds – 1 teaspoon
2. Urad dhal – 1 tablespoon
3. Bengal gram dhal – 1 tablespoon
4. Ginger – 1 tablespoon (finely chopped)
5. Green chillies – 2 medium (finely chopped)
6. Oil – 2 tablespoons
7. Rava – 1.5 cups
8. Curd- 3/4 cup
9. Carrot – 1/2 cup (grated)
10. Curry / coriander leaves – few sprigs (finely chopped)
11. Salt – as required
12. Eno salt – 1/2 teaspoon

For the mint chutney:

1. Mint + coriander leaves – 1 handfull
2. Coconut – 2 heaping tablespoons (chopped)
3. Tamarind – 1 inch piece (as shown in picture)
4. Ginger – 1 inch piece
5. Green chilli – 1 (medium size)
6. Roasted Bengal gram dhal – 2 tablespoons
7. Salt – as required

Method:

1. Heat oil in a pan, add mustard seeds. Once it splutters add the urad dhal, bengal gram dhal and saute for few seconds. Then add the ginger and the green chillis and saute for few seconds.

2. Now add the rava and saute for 5 minutes under medium flame until you get the aroma of the roasted rava. There are chances of rava getting burnt quickly if it is not checked frequently or if, high flame is used for sauteing. Color change of rava is not required.

3. After the rava mixture is cooled down, add the carrots, curd, curry/ coriander leaves, salt, 2 cups water and mix it well. Let it stand by for 30 minutes.

4. After 30 minutes the rava batter becomes thicker by absorbing the water content. Now add the eno salt to the batter and mix it well. Grease the idly plates with oil and pour the batter into them. Steam cook for 15 minutes.

5. In the mean time, prepare the chutney. Blend together mint, coriander leaves, coconut, roasted bengal gram dhal, ginger, green chilli, tamarind, salt and 1/2 to 3/4 cups water in a blender until nice and smooth. No tempering is required for this chutney.

6. Spongy, soft rava idly is ready to be eaten with mint chutney.