WOYP Day # 51 Instant Spinach Rava Idlis

Rava Idli is a popular breakfast dish in Karnataka. Rava idlis can be made instantly, which means there is no need to soak, grind or ferment to make the batter. It’s very easy to make the Rava idli mix at home with Semolina or Rava and it tastes a lot better than the instant mixes available on the market. Spinach Rava idlis are a variation to these Idlis. 

  

You will need:

2 cups Semolina (Upma Sooji)
3 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal
Few curry leaves, chopped
2 tsp Salt

For the Idli batter:
Prepared Rava idli mix
4 cups Plain yoghurt thinned with 1 cup water to make 5 cups in total
2 tsp Fruit salt  

1 cup finely chopped fresh Spinach

 
Heat oil in a pan. Add the mustard seeds and when it begins to splutter add the chana dal and curry leaves. Sauté for a few seconds and then add the measured quantity of Rava. Combine and roast for 3-4 minutes until fragrant. Turn off heat and allow to cool.

Once cooled add the chopped spinach to the prepared rava idli mix and combine. 

Add 2 cups of yoghurt. Mix well and set aside for 2 minutes. Now add the remaining yoghurt and mix well. The batter should be in pourable consistency. Lastly add the fruit salt and mix vigorously to lighten the batter. This yields soft and fluffy idlis. If the batter feels thick and dense, add 1/4 tsp more of the fruit salt and combine until batter feels light. 

 

Grease idli plates with little oil. Add 1/4 cup batter to each mold.Steam in a pressure cooker or idli cooker for 10 minutes. Cool for a few minutes before de-molding. Repeat with the remaining batter.

Serve hot with Bombay Gojju.