While proper breakfast became a regular thing, the menu didn’t change much for weekdays, until I found this Idli recipe in a small booklet. I didn’t grow up eating Idly everyday; hence to discover a recipe that could get ready in less than 15 minutes was a you-got-to-be-kidding moment for me! For people who are not aware, Idli is a famous traditional South Indian breakfast. It’s steamed, savory cake served with condiments like coconut chutney and/or a lentil soup called sambar. The most common type of Idli is made with rice and lentil batter that needs to be fermented before you can start steaming the cakes. It’s not a lot of work but it definitely needs planning. The Idli that I am sharing with you today is called Rava Idli. It is prepared with semolina and it needs no planning at all. Fits perfectly in my busy life! Unlike rice Idlis, these don’t rise on steaming, but it’s still soft and pillowy.
