Monday, September 3, 2012

Semolina Idli/Rave Idli

Preparation Time - 15 mins
Cook Time - 20 mins
Makes - 16 idlies

Measurements & Ingredients:
Semolina(Sooji/Upit Rave) - 1 cup
Buttermilk - 2 - 2.5 cups
Grated frozen or fresh coconut (optional) - 1/2 cup
Carrot - 1 big, grated
Cashew nuts (optional) - 3 tbsp
Oil - 4 tbsp
Mustard seeds (sasive) - 1.5 tsp
Asafoetida - a pinch
Red Chili - 1-2, broken into halves
Curry leaves - a few sprigs
Salt - to taste

Heat oil in a pan, add mustard seeds, asafoetida, curry leaves and red chillies.
Then add the semolina and fry on a low medium heat for 5 mins or until the raw smell of semolina goes and changes color slightly.  Add the grated carrot, fresh or frozen coconut (if using), cashew nuts and mix well.  Leave it on heat for a couple of mins and then switch off the heat.

Add salt and butter milk.  The consistency should not be too thick or too liquid.  Mix well.
 Smear the idli plates with a little oil, fill in the plates with the idli batter, place these plates in a pressure cooker which has a little water in it.  Let the steam start releasing.  Do not put the weight.  From this time, set the timer on for 8 mins.  After 8 mins, switch off the stove, let the pressure cooker cool for 2 mins.

Take out the idli plates and let it cool for 3-4 mins.  Scoop the idlies with a spoon which is dipped in cold water so that the idlies do not stick to the spoon.
Serve hot with coconut chutney!

1. Add the buttermilk when you are ready to make idlies because if you add butter milk and leave it for a long time, the semolina will absorb the buttermilk and will become too thick.  If for any reason this happens, you can add more buttermilk or water to get to the right consistency
2. I do not add soda.  Even without adding soda the idlies will be very soft.  For this, you need to get the right consistency.  Make sure the batter is a little thinner than regular idli batter.  If it is too thick, the idlies become hard.

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