Egg Rava Idli with Coriander Chutney

Instructions

1. 1

   Prepare the Rava Batter

   • In a pan, dry roast the rava on low heat for 3-4 minutes until it becomes aromatic. Do not let it change color. Transfer to a bowl and let it cool completely.
   • Once cool, add curd and 3/4 tsp of salt to the rava. Mix well.
   • Gradually add water to form a thick, lump-free batter, similar in consistency to traditional idli batter. Cover and let it rest for 10-15 minutes.
2. 2

   Make the Tempering

   • Heat ghee or oil in a small pan. Add mustard seeds and let them splutter.
   • Add urad dal and chana dal, and sauté for a minute until they turn light golden.
   • Add the grated ginger, chopped green chilies, curry leaves, and hing. Sauté for another 30 seconds.
   • Pour this tempering mixture into the rested rava batter and mix everything well.
3. 3

   Prepare the Egg Mixture

   • In a separate bowl, crack the 4 eggs.
   • Add the finely chopped onion, chopped coriander leaves, turmeric powder, red chili powder, black pepper powder, and the remaining 1/4 tsp of salt.
   • Whisk everything together until the mixture is light and well combined.
4. 4

   Assemble and Steam the Idlis

   • Add about 1-2 inches of water to an idli steamer or a large pot and bring it to a rolling boil.
   • Grease the idli molds thoroughly with oil.
   • Pour about 1 to 1.5 tablespoons of the whisked egg mixture into the bottom of each mold.
   • Just before steaming, add the Eno fruit salt to the rava batter and mix gently for a few seconds. The batter will become frothy and airy.
   • Working quickly, pour the rava batter over the egg layer in each mold, filling it up to 3/4 full.
   • Carefully place the idli stand inside the steamer.
5. 5

   Steam and Serve

   • Cover the steamer and steam the idlis on medium-high heat for 10-12 minutes.
   • To check if they are cooked, insert a toothpick into the center of an idli. It should come out clean.
   • Turn off the heat and let the idli stand rest in the steamer for 2-3 minutes.
   • Carefully remove the stand. Use a wet spoon to gently demold the idlis.
   • Serve the hot Egg Rava Idlis immediately with coconut chutney or sambar.