Recipe : Rava Idlis

Idlis are pretty simple to make. They are ground rice fermented overnight and steamed.

But given the constraints of finding the right kind of rice in Egypt, I prefer to make something called rawa idlis (rawa=semolina - the stuff used to make basbousa)

This one is pretty simple:
2 cups semolina dry roast it a bit
Once it has cooled down back to room temperature, add 2 cups of yoghurt and mix thoroughly with a little salt to taste.
Add enough water to turn it to a consistency similar to griddle cakes.


Let it sit for 20 minutes, then you steam them in little containers.

In the microwave, I steam it for 3 minutes in a container that looks similar to this

I think over the stove it needs to be steamed for 15 minutes in a container that looks like this the idlis are shaped in this
I don't know what you would use as a substitute for this but if you look closely you will realise that the circular crevices in which you put the batter have little holes at their base to allow the steam to cook the batter.

Variations:
I prefer to substitute 2 cups semolina with 1 cup semolina and 1 cup powdered oats.
This gives a lot more fibre content and slow breakdown of carbohydrates in the body, so keeps you feeling full for longer.

Above is the recipe for the basic batter.

You can add the following items to the batter
A few frozen peas
Some grated carrot
Chopped cilantro
Chopped chillies
A few chopped cashewnuts to make it fancy
Any herbs and spices you particularly like

If you want the idlis really puffy and light, you can add a pinch of Eno fruit Salt (unflavoured) - a mix of Sodium bicarbonate and citric acid - just before the steaming process.


Rava Idlis should turn out looking like this


Idlis can be eaten plain, with chutney, with any gravy item. The traditional accompaniments are coconut chutney and sambhar.
You can even enjoy them with a dollop of ghee on top and some chutney pudi if you have access to that.