Rava Idli

by foodsavory

Rava Idli

Rava IdliIdli Rava

Yet another South Indian Dish from Foodsavory.

Rava Idli is a typical Karanataka/ Tamil Nadu dish served for breakfast / or evening snacks along with Coconut Coriander Chutney or Potato Sago(in Karnataka).
Ingredients –

Suji Rava (Semolina) – 1 cup

Sour Curd (Yoghurt) – 1 to 1 1/2 cup

grated carrot – half cup

chopped coriander leaves – half cup

Eno (fruit salt) – 1 packet

Asafoetida(Hing) Powder – 1/2 tea spoon

Salt to taste

For Seasoning-

Refined Oil – 1 table spoon

Mustard seeds – 1 tea spoon

Urad dal – 1/2 tea spoon

Chana dal – 1/2 tea spoon

Cashewnut – 10 (broken into small pieces)

Curry leaves – 5-7 leaves

Method of Preparation

Heat oil and put the seasoning ingredients(mustard seed,Urad dal, chana dal, Cashewnut) and wait for the mustards to splutter.

Add curry leaves.

Add Suji Rava (Semolina) and fry till light golden brown.

Allow the mixture to cool.

Whip the curd(Yoghurt) nicely and add to the mixture.

Also add salt, coriander leaves and grated carrots. Mix it well and allow it to rest for 20 to 30 minutes.

The batter formed should be of Idli batter consistency. If you have a thick batter, add water to match the Idli batter consistency Rava Idli Batter(batter should not be watery. Look for the image on the right side).

Grease the Idli moulds with Gingely Oil/ Refined oil.

Now put Eno in the batter and mix well so that the batter becomes bit frothy.

Pour the batter in the mould and steam for 20 minutes. (The batter would raise while cooking, so fill the mould accordingly, preferably only half the mould should be filled).

Yahoo!…Soft Rava Idlis are ready to be served!! Serve it with Coconut Coriander Chutney.


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