INSTANT IDLI (VERY QUICK VERSION) From Indian Recipe- Kitchen -Pakashala

Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina) or Bombay rava

Main Ingredients 

3 cups of Suji Rawa (Bombay/Karachi/Semolina) Rawa

3 cups of Curd (little  sour is better)

2 tea spoons of ENO Fruit salt/or cooking soda

1 Tsp Salt or as per your taste 

For Seasoning/Tadka/Popu/Talimphu(in telugu)

• Finely chopped green chillies: 2-3
• Channa Dal: 1 tea spoon
• Finely grated carrot: 3/4 cup
• Mustard seeds: 1/2 tea spoon
• Cashews : 1 table spoon
• Ginger paste: 1/2 tea spoon
• Freshly grated coconut: 2 table spoon (optional can be added to the batter if you like)
• Coriander leaves: 2-3 strands
• Edible oil  -2 tables spoons (for Tadka and for smearing the idli plates)

Method

1. Heat the oil and add mustard seeds.
2. When they start popping, add ginger paste, green chillies, channa dal ,finelychopped carrot,and allow them to splutter for sometime.
3. add broken cashew nuts to the rawa (reduce flame else the cashews will over fry and looses color)
4. Reduce the heat and immediately add rava, mix well.
5. Add salt, coriander leaves  curd and mix well.
6. Leave it for around 30 mins ( something like fermenting).
7. 
8. add ENO fruit salt or Cooking soda just before pouring the batter into idli plates,stirr gently,you see the bubbles on batter.
9. Smear the idli plates with a little oil  this will prevent the idlies from sticking to the surface
10. and helps in easy clean-up.
11. Keep one full cashew at the center of every cup and then pour the mixture on top ( so that, when the idlies are removed
12. 
13. you can  see the cashew on the top in my above photo).
14. Steam for around 12-15 mins in a pressure cooker (Just like the cooking time of normal idlies).
15. 
    
16. Serve hot.with any pickle or coconut chutney and sambar

Note : 

ENO Fruit Salt can be available in any pharmacy/Medical shop or else you can use regular cooking soda