Rava Idli for Lunch Box

Step 1: Prepare the Batter Base

In a large bowl, add 2 cups of rava (semolina). Then, add 1 cup of fresh yogurt (ensure it's not too sour) and 1 cup of water. Mix all these ingredients thoroughly with a spoon until there are no lumps and a smooth batter is formed.

Step 2: Rest the Batter

Cover the bowl with a lid and let the batter rest for 10 minutes. This allows the rava to swell and absorb the liquids.

Step 3: Adjust Batter Consistency

After 10 minutes, uncover the batter. You'll notice it has thickened. Add another 1 cup of water to achieve the desired idli batter consistency. Mix well.

Step 4: Add Seasoning and Oil

Add salt to taste and 1 tablespoon of refined oil (avoid mustard oil) to the batter. Mix thoroughly to combine.

Step 5: Incorporate Vegetables

Add the chopped carrots, capsicum, and coriander leaves to the batter. Mix all the ingredients well until the vegetables are evenly distributed throughout the batter.

Step 6: Prepare Idli Plates

Grease the idli plates with ghee or butter. This step is crucial for easy removal of the idlis after steaming.

Step 7: Activate Batter

Just before steaming, add 1/2 teaspoon of baking soda (or Eno fruit salt) to the batter. Mix gently and quickly until just combined. Do not overmix.

Step 8: Fill and Garnish Idli Plates

Pour the prepared batter into each greased idli mold, filling them about three-quarters full. Optionally, garnish the top of each idli with a few extra chopped carrots and capsicum for visual appeal.

Step 9: Steam the Idlis

Place the filled idli plates into the idli stand. Transfer the stand into an idli cooker that has pre-heated water boiling at the bottom. Cover the cooker with a lid and steam the idlis for 10 to 12 minutes on medium-high heat.

Step 10: Cool and Serve

After 10-12 minutes, check if the idlis are cooked by inserting a knife or toothpick; it should come out clean. Carefully remove the idli stand from the cooker and let it cool for a few minutes. Once slightly cooled, use a knife to gently loosen and remove the idlis from the molds. Serve the soft and fluffy Rava Idlis with your favorite chutney, such as coconut or walnut chutney.

• Use fresh yogurt that is not too sour for the best flavor.

• Mix the batter thoroughly to ensure there are no lumps and the yogurt is well incorporated.

• Grease the idli plates generously with ghee or butter to prevent sticking and ensure easy removal.

• For a weight-loss friendly option, serve these idlis for dinner.

• If making for children, consider adding dry fruits for extra nutrition and appeal.

• For adults, add 2-3 chopped green chilies to the batter for a spicy kick.

• Incorporate corn kernels into the batter for added sweetness and texture.

• Garnish the idlis with finely chopped dry fruits like cashews or almonds before steaming for a richer taste and presentation.