Ravva Idly

Ravva Idly, a popular South Indian(Karnataka) breakfast item, made with semolina. Semolina is made from durum wheat used in making pastas. There are different types of semolina available in the market like rice semolina or corn semolina(commonly known as grits in U.S). When it is boiled turns into soft mushy porridge popular in the west as dessert. In South India semolina is used to make savoury foods like Upma, Ravva dosa and Ravva Idly etc.

Preparation Time: 10 min

Cook & Soaking time: 30-40 min

Cuisine: Karnataka(South India)

Source: Durga, My friend

Ingredients:

1 cup semolina

1 cup yogurt/curd

1/2 tsp cumin

1/2 tsp mustard seeds

hand full of cilantro

pinch of baking soda

salt to taste

1 tsp butter/ghee/oil

1. Heat the oil in a skillet, add cumin, mustard let them splutter, then add cilantro to it.

2. Immediately add semolina to it, let it fry for just 3 min.

3. Transfer this to a bowl and let it cool.

4. Add yogurt, salt, baking soda to it, mix it well and see to that it is lumps free.

5. Keep this batter aside for 10-15 min.

6. Consistency of batter should be like normal idly batter, water can be added to get the desired consistency.

7. Pour this into Idly plates, Steam it for approx. 10 min.

8. Serve hot with coconut chutney or sambar.