text: Rava Idlis are a super fast alternative to the traditional rice/daal idlis. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the pre-planning.
  Try this simple and delicious recipe.
  Sooji (Cream of Wheat/Semolina) – 2 cups
  Oil – 2 Tbsp
  Mustard Seeds – 1 tsp
  Asofoetida (Hing) – pinch
  Channa Daal – 1 tsp
  Urad Daal – 1 tsp
  Dry Whole Red Chili – 1
  Broken Cashew Pieces – 1 Tbsp
  Yogurt – 1 cup, well beaten
  Curry Leaves – 1 sprig
  Green Chili – 1 (to taste), finely chopped
  Cilantro – 5 sprigs, finely chopped
  Ginger – 1 tsp, finely grated
  Salt – 1 tsp (to taste)
  Water – 1 cup
  ENO Fruit Salt – 2 tsp
  Thinly Sliced Tomatoes and Cilantro Leaves – for garnishing
  Heat Oil in medium pan on medium heat.
  Add Mustard Seeds and allow them to pop.
  Add Asofoetida, Dry Red Chili, Channa Daal, Urad Daal and mix.
  When Channa and Urad Daals become light brown, add in Sooji and mix well.
  Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji.
  Transfer Sooji to a medium bowl and allow it to cool for about 10 minutes.
  Lightly oil Idli trays with spray cooking oil or regular oil.
  Prepare Idli steamer by pre-heating water to a boil.
  In another small bowl, mix Yogurt, Curry Leaves, Green Chilies, Cilantro, Ginger and Salt. Mix well.
  Pour Yogurt mixture into the cooled Sooji and mix.
  Add Water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
  Add ENO Fruit Salt and mix well. The mixture should foam up.
  Immediately pour mixture into the Idli Trays and put the Idli Stand into the steamer.
  Place a tight lid on the steamer and steam Idlis for exactly 16 minutes on medium heat.
  Remove Idlis from the trays by scooping them out with a spoon.
  Serve hot with chutney or sambar.
  Makes approx. 20 idlis.
  If you have an Idli Stand, but no steamer, you can use any tall stock pot with a tight fitting lid. Another alternative is to use a Rice Cooker (your Idli Stand Should fit into it).
  After ENO has been added, Idlis must be steamed immediately. If you are making more than one batch, be sure to divide the roasted Sooji. Add the wet ingredients only to the amount which will fit in your Idli Stand at one time.
  For a prettier presentation, drop a thin slice of tomato and a cilantro leaf at the bottom of each idli indention before pouring in the batter on top. To save time for the future, you can make and keep the roasted, dry Sooji mixture in bulk in the refrigerator or freezer. Whenever you want to make, just add in the wet ingredients.