Rava idli is a very versatile dish. It is used as a breakfast, or a snack and sometimes part of a meal too. What makes rava idli my favrouite among all idli types is its fluffy and non sticky, grainy texture.
Typically I use plain sour cream to make rava idli, but I had leftover cilantro sour cream which I made the previous day as a pizza sauce. Wanted to experiment with the flavored sour cream, so used it in my idli recipe. It turned out so yummy that I will stick to this recipe every time I make rava idly.
Note: if you do not have an idli stand with the steamer, you can use small cups and place it in a colander or vegetable steamer.
Ingredients
1 cup rava idli mix ( I use MTR mix , you can make it yourself too)
1 and 1/2 cup sour cream
1 handful washed cilantro
Makes : about 9-10
Directions
1. First blend cilantro with sour cream without adding additional water in a blender. Ensure your sour cream is not too watery. It's very important to have thick cream to get the idli texture perfect
2. Add 1/2 cup sour cream blended with cilantro to the idli mix. Mix well and rest for 1 minute.
3. Add the remaining sour cream to the idli batter and mix well.
4. Scoop the idli mix in the cups of the idli plate. Steam the idlis on high heat for 12-13 minutes using a timer.
5. Use a toothpick to see if the idli is completely baked after the timer turns off. If done, turn off the heat and let the idlis cool before you scoop it out of the plates. If you see the toothpick coming out wet, let the idli cook for another couple minutes.
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