I remember the very first time I had Rava Idlis at a small Idli Kadai in Madurai, during my post graduation days. Those were the days of terrible hostel food, no canteen in the college and crazy study schedules. After a tiring day at business school, we would come back home to a terrible canteen that seemed to be suspiciopusly out of vegetarian food at all times. We were forced to look outside for better food, and Madurai, being the best place in the whole world to find all kinds of south indian food at any time of the day ( or night)!  On one such occasion, a group of us had gone for getting dinner and the joint was out of Idlis. He asked us to come back in twenty minutes and had steaming hot Rava Idlis ready for us!  Served piping hot with spicy coconut chutney, it seemed Godsent! With time, I learnt the art of making fluffy soft Rava Idlis at home and add vegetables for added nutrition. This is an easy way to whip up dinner for times when your refrigerator is near empty, and you need to make a wholesome breakfast or dinner. The best thing I love about these Idlis are they are super easy to make and they use the ingredients that are almost readily available in your pantry. Pop in the vegetables you have – Peas, Grated Carrots, chopped beans etc and the kids will actually love it.

INGREDIENTS:

2 Cups Roasted Rava.

1 Medium Onion Chopped fine.

1/2 Cup Finely Grated Carrots.( I have not added this time)

1/2 Cup Peas.

1/4 Cup Chopped Cilantro.

1/2 Tsp Baking Soda or Eno.

2 Tsp Salt.

2 Cup  Curd/ Thick Buttermilk.

Seasoning:

2-3  Tsp Oil.

1 Tsp Mustard Seeds.

1 Tsp Urad Dhal.

1/2 Tsp Channa  Dhal.

6-8 cashews broken.

Curry Leaves.

Hing.

PREPARATION:

• Pour out the oil for seasoning and allow a couple minutes before adding mustard seeds. urad dhal. channa dhal, cashew, curry leaves and hing.
• When its well roasted, add the chopped onions and allow to saute until light pinkish brown.
• Now add the measured 2 cups of rava and stir it in for a couple minutes.
• Switch off the flame and transfer to a mixing  bowl.
• Add chopped beans, peas, grated carrots , cilantro, and salt, using a ladle incoporate them well.
• Add the curd/ buttermilk to the rava mixture little by little until you get a thick batter consistency.
• Dust in the baking soda and mix. The rava mixture would rapidly start using the moiusture in the curd and thicken.
• Add a little more of the curd to enable the batter to loosen up a bit.
• Allow to sit on the counter top for about 10 minutes.
• Grease the idli plates and fill the depressions with the rava idli batter.
• Cook for about ten minutes and when there is a strong steam, simmer and switch off in ten minutes.
• Else cook like how you would with regular Idlis.
• Serve HOT with Andhra Style Tomato Till Chutney.