These delicious steamed dumplings are made with any vegetables that maybe lurking in the corner of the fridge or freezer. In the past I have used bell pepper, golden corn and even broccoli in these savoury morsels. Using a vinegar and Eno fruit salt combination makes the Idlis fluffy and eliminates having to use any yogurt. These keep well and taste great after cooling down too!
- Semolina – 3 cups
- Carrot, finely diced – 1 medium
- Cauliflower, broken into small florets – 1/2 cup
- Green Peas – 1/2 cup
- Green Chillies, sliced finely – 1 to 2
- Coriander Leaves & Stalks, finely sliced – 2 tablespoons
- Curry Leaves, minced – 2 tablespoons
- Asafoetida – 1/2 teaspoon
- White Vinegar – 2 tablespoons
- Warm Water – 4 to 4.5 cups
- Eno Fruit Salt – 1 heaped teaspoon
- Salt, to taste
- Non Stick Spray, to spray on the Idli moulds/ bowls
- Boil water is a large vessel to steam the Idlis.
- In a large mixing bowl whisk the salt, asafoetida, vinegar and 3 cups of warm water.
- Fold in the semolina and whisk until there are no lumps in the batter. Add more warm water if required to make a cake- like smooth batter.
- Add in the vegetables and stir well. Set aside.
- Spray the moulds with nonstick spray (I used the one here, but shallow bowls that sit on a plate without touching the water directly can be used too).
- When the water in the steamer starts to boil, quickly whisk in the Eno fruit salt into the batter.
- Once effervescence (bubbling of the batter) develops, quickly spoon the batter into the individual moulds (fill only up till the half mark) and place in the steamer.
- Steam for 12 to 15 minutes and take off the heat.
- Remove the moulds and cool for 5 minutes before taking the Rava Idlis out of the mould with a flat spatula.
Serve hot with chutney, tomato ketchup or even, plain. Enjoy!