I have been making Rava Idli at home for almost 15 years now. Been following the very famous Mrs Mallika Bhadrinath’s recipe. I have done many variations with this recipe. This is one among the variety that I have tried.
I picked up this corn rava in a supermarket. Actually I was very attracted by its colour- bright, bold and beautiful.
Though I had bought it, I really didn’t have any idea as to how to use it. I know that corn flour can be used for making the famous Makkai roti and tortillas. But corn rava?
First I thought of upma. Though my kids are not fussy eaters, upma is not their favourite. They are fond of Idlis. Earlier I have made idli with dhalia( broken wheat). I felt the texture of dhalia and corn rava were almost the same. That gave the idea of making idli with corn rava.
It was a big hit with my family as the idli turned out to be soft, tasty, colourful and looked beautiful:)
The first time I made this idli, I used only corn rava. Today I added green peas too as I wanted to add some more protein and colour:)
Enjoyed making for my family. Hope you all enjoy too:)
Corn Rava-1 cup
Boiled fresh green peas- 1 cup
Yogurt- 1 and 1/4thcup
Mustard- 1 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Hing- 1/4 th tsp
Cooking soda- 1/8th
Salt to taste
Coarsely grind the corn rava.
Crush the boiled green peas.
Heat oil in a pan.
Add mustard. When it starts spluttering, add urad dal, chana dal and hing.Sauté till the dal becomes golden. Switch off the flame.
Add the coarsely powdered corn rava and crushed peas and mix well.
Now add well beaten yogurt to this and mix well. Let it rest for 10 mins.
Heat water in a steamer. Grease Idli plates and keep it ready.
Once the water starts steaming, add cooking soda to the batter and mix well. Batter will become light and frothy.
Pour the batter into greased Idli plates and steam for 12-15 mins or till done.
Transfer to a serving plate and serve hot with hot, spicy sambar and chutney:)