Fluffy Rava Idli with Coconut Chutney: A South Indian Delight

Rava Idli is a soft and fluffy steamed cake made from semolina (rava), making it a quick and easy alternative to traditional rice-based idlis. Paired with coconut chutney, this dish is a staple in South Indian households and a perfect breakfast or snack option.
Why Choose Rava Idli?
●    No fermentation required – Unlike traditional idli, which needs overnight fermentation, rava idli is an instant recipe.
●    Light and healthy – It is steamed and does not require excessive oil or butter.
●    Customizable – You can add vegetables, nuts, or spices to enhance the taste.

Ingredients for Fluffy Rava Idli
●    1 cup rava (semolina)
●    ½ cup curd (yogurt)
●    1 cup water (adjust as needed)
●    1 tsp mustard seeds
●    1 tsp urad dal (black gram)
●    1 tsp chana dal (Bengal gram)
●    1 tbsp ghee or oil
●    ½ tsp baking soda or fruit salt (Eno)
●    Salt to taste
●    5-6 curry leaves
●    1 green chili (finely chopped)
●    ½ inch ginger (grated)
●    2 tbsp grated carrot (optional)
●    A handful of chopped coriander leaves

Method to Prepare Rava Idli
1.    Roasting the Rava: In a pan, heat ghee or oil and add mustard seeds, urad dal, chana dal, curry leaves, chopped green chili, and grated ginger. Once aromatic, add rava and roast on a low flame for 3-4 minutes. Let it cool.
2.    Making the Batter: In a bowl, mix roasted rava with curd, salt, grated carrot, and coriander leaves. Add water gradually to form a thick batter. Let it rest for 10-15 minutes.
3.    Steaming the Idlis: Just before steaming, add baking soda or Eno to the batter and mix well. Grease idli molds with ghee, pour the batter, and steam for 10-12 minutes.
4.    Check for Doneness: Insert a toothpick to check if it comes out clean. Once done, let the idlis cool for a minute before removing them from the molds.

Coconut Chutney Recipe
●    1 cup grated coconut
●    2 tbsp roasted chana dal
●    1 green chili
●    ½ inch ginger
●    Salt to taste
●    Water as required
●    ½ tsp mustard seeds
●    5-6 curry leaves
●    1 tsp oil

Method: Blend coconut, chana dal, green chili, ginger, salt, and water to a smooth paste. Heat oil, add mustard seeds and curry leaves, and pour this tempering over the chutney.
Serving Suggestions
Serve hot rava idlis with fresh coconut chutney and a side of sambar for a wholesome meal. Enjoy this fluffy delight with a cup of filter coffee for a perfect South Indian experience!