Rava Idli With Spicy Chutney Recipe

Cooking Directions

• STEP 1.In a pan, dry roast the semolina until it turns golden brown and aromatic.
• STEP 2.In a mixing bowl, combine the roasted semolina, yogurt, salt, and water. Mix well to form a thick batter.
• STEP 3.Allow the batter to rest for 15-20 minutes to allow the semolina to absorb the moisture.
• STEP 4.Grease the idli molds with oil and pour the batter into each mold.
• STEP 5.Steam the idlis in a steamer for about 10-12 minutes or until they are cooked through.
• STEP 6.In a blender, grind coconut, roasted chana dal, green chilies, ginger, and salt to make the spicy chutney.
• STEP 7.Serve the rava idli hot with the spicy chutney.

Cooking Tips

• Roasting the semolina enhances its flavor and prevents the idlis from turning sticky.
• You can add grated carrots, chopped vegetables, or cashews to the idli batter for added texture and taste.
• Adjust the spiciness of the chutney by adding more or fewer green chilies.

Storage and Serving

• Leftover idlis can be stored in the refrigerator for a day or two.
• Reheat the idlis in a steamer or microwave before serving.
• Serve the rava idli with spicy chutney and sambar for a complete meal.