Idli is basically a south Indian breakfast dish which has become popular throughout India. Traditionally it is made from rice and urad dal, which is soaked, ground to a paste, fermented and steamed to form soft and fluffy idlis. This process takes lot of time and needs preparation ahead of time. If you are in a hurry then there is this version of idli which is quick, savory and nutritious as well i. e. vegetable rava idli. It can be served as a snack or appetizer or as a complete breakfast meal. We can call it a complete meal as it contains not only rava, which is a source of carbohydrates, but goodness of vegetables as well.
Stepwise Pictorial Description of Vegetable Rava Idli
Take 1 cup of sooji in a bowl. Add ½ cup of well beaten curd to it and mix well. Add ½ cup water and form a smooth batter of pouring consistency. Keep it for half an hour to ferment. If you are short of time i.e. not even have time for this half hour fermentation, you can omit this step but fermentation leads to softer and fluffier idlis.
Heat ghee/ oil, add the mustard seeds and once they splutter, add the chana dal and saute till the dal turns golden brown. Add curry leaves and saute further for few seconds.
Add this tempering to the idli mix.
Add grated carrot, peas, chopped onion and salt and mix well. If the mixture becomes very thick add a little water.
Add 1 teaspoon of Eno salt and mix well. After the addition of eno salt, it should be steamed immediately.
Grease idli plates. Pour the rava batter in the idli molds. Don’t let the batter fill till the brim.
Steam the ravva idlis in a steamer for around 10 minutes on medium flame. Turn off heat and let it sit for 5 more minutes. For making idlis in microwave, as I did, take microwave proof molds, grease them and pour idli mixture. Steam the idlis for 4 minutes in microwave.
Remove the idlis carefully with a spatula and serve hot with tomato sauce or peanut chutney.