If you are craving for some South - Indian food without having to follow long recipes, this one is the best and the quickest, with the closest results to an authentic Idli.
They can be had just the way they are, or with simple chutney or molagapudi or with sambar.
5 - 10 Minutes
30 - 45 Minutes
1hr - 1hr15 Minutes
400 gms, medium coarse
3 - 4, non-flavoured sachets
Whisk the curd well. Soak the rava in curd and add water to make it to the dosa batter consistency.
Allow it to soak and ferment for atleast 30 - 45 minutes.
Adjust the consistency and add salt.
Make sure the steamer is ready and the idli plates are greased with oil.
Rremove aside the required quantity of batter (depending on how many idli moulds the steamer has).
Add 1/2 tsp of eno to this, mix well, pour it in the moulds, and steam for 10 - 12 minutes.
Once ready, remove from the steamer and allow the steam to settle for atleast 5 minutes and then demould.
Tastes best with Sambar and Coconut Chutney.
* These can be made from idli batter in the same method mentioned above.