Instant Rava Idli

To make Instant Rava Idli, start by heating ghee in a pan and adding fenugreek seeds, curry leaves, asafoetida, urad dal, chana dal, green chilli, ginger, and cashews, followed by rawa. Cook until the rawa turns light golden. Let it cool, then mix in curd and water, and let it sit for 10 minutes. Finally, add grated carrots, coriander leaves, and eno, mix well, grease the idli pan, and steam for about 15 minutes until done.

Yes, Instant Rava Idli can be made gluten-free by substituting the regular curd with a dairy-free yogurt alternative and ensuring that all other ingredients, like the spices and dals, are gluten-free. This way, you can enjoy a delicious gluten-free version of this South Indian delicacy.

To store leftover Instant Rava Idli, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply steam them again for a few minutes or microwave them with a splash of water to keep them moist.

Instant Rava Idli pairs wonderfully with Kara chutney and Sambhar, which enhance its flavors. You can also serve it with coconut chutney or a tangy tomato chutney for a delightful breakfast or snack experience.

If you don't have Eno, you can substitute it with baking soda. Use about 1/2 teaspoon of baking soda mixed with a teaspoon of lemon juice to achieve a similar leavening effect, ensuring your idlis turn out fluffy and soft.