Semolina or Rava Idli is a family favorite. Rava is rich in selenium, which helps strengthen our immune system. To make it toddler friendly, I usually add grated carrot, spinach and ground almonds. You can also add chopped nuts if making for bigger children.
Idlis are usually made in traditional mould. In case you don’t have it at home, you can grease ramekins and cook in microwave for 3-6 minutes (varies from one microwave to another). Rava idli is cooked when a skewer inserted in it comes clean.
Ingredients for making 12 idlis:
- 1 cup Rava or Semolina
- 3/4 cup full fat yogurt
- 3 tbsp ground almonds (optional)
- 1/4 cup grated carrot
- Handful of chopped spinach
- 1/4 tsp bicarbonate of soda
- 1/2 cup water
- Salt to taste
- Pinch of asafoetida or hing (Available in spice section in supermarkets like Tesco/Sainsbury’s/Asda)
- Paprika to taste
- Pinch of turmeric
(Available in spice section in supermarkets like Tesco/Sainsbury’s/Asda)
- Tadka/Seasoning: 1/2 tsp each mustard seeds, split urad dal, split yellow chickpea
- 2 tbsp cooking oil
- Heat oil in a pan and add mustard seeds, split urad dal, split yellow chickpea. After the mustard seeds splutter, add turmeric, asafoetida, paprika and give a good stir.
- Add ground almonds, grated carrot, chopped spinach and salt and cook for few minutes.
- Add a cup of semolina and roast until fragrant. Once done, remove from heat and let it cool completely.
- Add whisked yogurt and mix/whisk until combined. Add little bit of water to bring it all together. Rest the batter for 20 minutes.
- After 20 minutes, the batter will be very thick as semolina would have absorbed all the yogurt. Add the remaining water and bicarbonate of soda and whisk well to make sure there are no lumps.
- Transfer to idli mould and steam for 15-20 minutes or until done.
- Serve with coconut sugar or chutney.