Dahi idli has to be one of my most favorite food item. 1. It tastes yum. 2. It is so simple to make, that even I make it!
Dahi idli is also called Rava Idli by some. The ready-to-make rava idlis are real sad excuses! I prefer to make them, fresh and so instant! Yes, instant! When guests arrive at a short notice, Dahi Idlis are a quick fix for me. They can be eaten anytime - for breakfast, a healthy snack and for me, it is a pick me up!
These Idlis are so flavourful that they can be eaten as they are, without any accompaniments like chutney or sambar. Nevertheless, they go very well with tomato rasam, chutney, sambar and pickles even!
I usually make it a day in advance so that it serves as breakfast for the next day! So without further ado, the recipe.
Again, eyeballing the measurements.
Dahi/ Curds at room temperature - 1/2 kg
Bombay Rava/ Sooji/ Jada Rava - I took about 300 gms, I think :P
Oil - 2 tbsps
Mustard seeds - 2-3 tsp
Urad dal - 2 tsp
Roughly chopped Curry Leaves - as much or as little as you like it. But trust me, the more the merrier
Finely Chopped green chillies - again according to your tastes, and depending on the mirchi itself
Lots and lots of roughly chopped Cashew nuts
Finely Chopped Coriander leaves - Optional. I skip it.
Baking Soda - 1/2 tsp or less
Salt to taste
- Heat oil in a wide kadhai and add the mustard seeds to it.
- As soon as those lovelies start to splutter, add urad dal. Stay put till they turn a tinge brown.
- Add the curry leaves, chopped green chilles and cashew nuts.
- Turn the flame to low and saute the ingredients till the cashews develop a slight brownish colour. Make sure you turn the flame low or else you will have burnt tadka and black cashews, which obviously won't look and taste that great.
- By now the aroma should be wafting in your entire house.
- Add the sooji and toast it, as you would for upma, till it slightly changes colour and gives off a toasty smell. Switch off gas and set aside to cool off.
- At this stage you can add the chopped coriander, if you have opted for it.
- When the mixture cools off, add salt, baking soda and curds.
- Don't add too much curd at one go. Add as much is needed to soak up the mixture and let it rest for 3-5 mins. Add more curd if the mixture is too dry.
- The final consistency of the batter should be paste-y and not runny.
- Grease the cups in which you are going to steam the idlis with a little oil. Add the batter but not upto the brim.
- Steam them in your idli steamer on high for 10 mins and then on sim for around 5 mins.