Idli, a staple breakfast dish for South Indians, is a delicacy for almost all others. Generally it’s made from rice and urad dal fermented batter that makes it quite healthy, easy to digest and irresistible. But these days, jhatpat ka jmana hai i.e. we want everything instantly. So in this age of instant food, there is another way by which this savory delicacy can be enjoyed…. By making instant rava idli.
Rava idli as the name indicates, is made from rava / semolina. Normally I make instant vegetable rava idli that my kids love to snack on with tomato sauce or green chutney. When I’m serving idli as a meal, then I make traditional rice and dal idli with sambar. If I haven’t planned ahead and my kids demand for idli sambar, then this instant rava idli comes as a rescue.
In this idli no fermentation is required and the soft and fluffy texture comes from the use of baking soda or eno. Both eno salt and baking soda work fine. You can use any of them. Baking soda is used in less quantity as too much of it leaves a bitter taste.
Today I have made idli using baking soda as they want any eno salt at home. I love buttery flavor in my idlis, so used melted butter that along with flavor also gives softness to idlis.