Ingredients

• 2 cup Rava (semolina)
• 1 cup Curd (Yoghurt)
• 1 tsp Eno (fruit Salt)
• 1/2 tsp Salt
• 1 cup Water
• Oil (for greasing idli molds)

Instructions

• 1 Mix rava and curd together to form a very thick mixture. Cover and leave this mixture aside for 1 hour.
  
• 2 After 1 hour, mix 1 cup water to the mixture and mix well until no lumps are seen in it. It should be a thick batter of pouring consistency. Keep idli steamer ready with water in it and is boiling.
  
• 3 Grease idli molds with oil. Add the salt and the eno. The mixture will fizz immediately.
  
• 4 You will see the bubbles appearing immediately after the addition and mixing of eno salt.
  
• 5 Pour batter into idli moulds ¾th full. Steam idlis for 5-7 minutes on medium high heat.
  
• 6 Remove the molds carefully from idli steamer. Let them sit for 3 minutes. Using the back of a spoon, unmold the idlis.
  
• 7 Repeat this until all mixture has been utilized.
  
• 8 Fluffy, spongy idlis are ready. Serve with chutney and sambar. (See recipe notes for chutney and sambar recipe links).
  

Recipe Notes

1. Click here for Sambar Recipe.
2. Click here for Peanut Chutney Recipe.
3. Click here for Coconut Coriander Chutney Recipe.