Indian crepe (Dosa) or Idli for breakfast every day is my rock solid permanent habit and I always welcome the things that make these breakfast interesting, equally healthy, equally filling and pretty YUM. When I made these Rava Idli, there was a deep satisfaction feeling in me because the outcome was a visual delight of golden yellow, slightly puffed and perfectly steamed Idli.
You have two variations to attempt when you cook Rava Idli that is you can exclude baking soda or include. If you opt out baking soda, then batter is prepared with fresh yoghurt or curds alone. 1.5 cups of fresh yoghurt is needed with respect to 1 cup rava for the fluffy soft Idlis otherwise they turn hard or solid.
RAVA IDLI ! FYI every time I type that I am saying it in a desperately happy voice. Yesss they taste that good with Potato sagu and coconut chutney. Potato sagu is a best possible side dish to devour these yummy Idlis, as you dip a big chunk of Idli in to sagu and bite, you are actually biting cashews, shredded carrot, cilantro and chick pea lentil that are packed well with rava.
When you plan making Rava Idli for breakfast, ensure the following scenario is met a) You have enough yoghurt b) You have enough time to roast the rava well in low flame till it is aromatic. c) You have time to bring back the roasted rava to normal temperature before being used in batter. That is when you can enjoy the really really yummy, fluffy and healthy Idli.
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