Delicious healthy diabetic friendly rava idlis that do not use Eno or baking soda, therefore suitable for all ages . even during this time of lockdown, you dont need ingredients like baking soda, baking powder or eno but rely on natural ways to ferment batter.

Fermented foods are also healthy and safer ways to enjoy esp for the elderly and kids .

Delicious rava idlis either plain or with grated vegetables can be enjoyed without adding soda or Eno, as many of us want our children to enjoy such foods without adding any additives . Fermented foods are also easily digested. Many of us think rava idlis must be prepared with only soda or Eno added to give aeration to get fluffy idlis. This is totally wrong and not required except of instant foods .

Instant food especially with idlis is not recommended for regular consumption, so try fermenting the batter which is totally effortless, requires no processing or grinding . All you have to do is soak the roasted fine rava/ sooji with sufficient water and curd combination , to idli batter consistency, for minimum 4 hours .

For those living in cold areas, this batter can be allowed to ferment overnight. The batter will become light and airy and you can see the difference in batter texture after fermenting .

Carrot Rava Idli |No soda | no Eno

Delicious rava idlis made with fermented rava batter , adding grated carrots to give extra nutrition to the dish .

Servings8 nos

Prep Time4 hours

Cook Time7 minutes

Ingredients

• 1cup roasted fine sooji / semolina/rava

• 1/2 cup thick fresh buttermilk or curd

• 1cup approximately water to get the idli batter consistency

• 1/2 tsp mustard sedsfor tempering

• 1 tsp chana dal

• 2tbsp Cashew nuts

• 1tbsp oilfor tempering

• few curry leaves

• 2tbsp chopped coriander leaves

• 1/4cup grated carrots

• as required salt

• 1-2 tbsp finely chopped green chillies

Instructions

1. Take a bowl, add the roasted fine rava .

2. add the curd, mix well, add sufficient water to make a idli batter consistency .

3. make sure to keep batter consistency semi thick, not too diluted or too thick .as the sooji will absorb water and will make batter very thick.

4. cover batter and allow to rest minimum 4 hours . Overnight resting is also recommended for a good rise in batter .

5. After required time of resting, stir the batter with a spoon lightly , see that the rava batter has become lighter and airy too .

6. give the tempering with oil , mustard seeds, chana dal , chopped green chillies, curry leaves.

7. add the tempering, required salt, add roasted cashew nuts , ad grated carrots.

8. if batter seems thick, add very little water to make it just right .

9. add chopped coriander leaves .,

10. keep idli steamer ready with hot water, grease idli plates and place the required batter in each mould, steam for 7 minutes or till done

11. you will get super soft light idlis without adding eno or baking soda .

12. enjoy with sagu, chutneys or sambar.

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