Soft Fluffy Rava Idli Without Fermentation

Take 1 cup of fine Suji and mix it with 1/2 cup of thick curd. Add salt.

In a pan, add little oil, let it heat and add 1 tsp of mustard seeds. Once they splutter, add chopped curry leaves and 2 tsp roasted chana dal. Once the chana dal is slightly golden.

Add this tadka to the suji mixture.

Add water to the batter and adjust the consistency which is neither thick nor thin.

Keep the batter aside for at least 30 minutes. If it becomes thicker, add some water.

Just before steaming, add a small sachet of Eno fruit salt or 1/2 tsp of baking soda.

Steam them and remove from the moulds only when they are not very hot to avoid sticking.

Always use fine Suji for the best texture.

Maintain a ratio of suji to curd of 1:0.5 and prefer fresh thick curd over sour curd.

You can add some chopped veggies of your choice into the batter.