Tiffin Varieties‎ > ‎

Home Made Rava Idli


Ingredients:
Rava – 1 cup
Curd – 1 cup (thick)
Salt – 1 teaspoon
Baking soda – ½ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Tempering:
Oil – 2 teaspoons
Mustard seeds – ½ teaspoon
Urad dal – 1 teaspoon
Channa dal – 1 teaspoon
Cashews – 5 or 6 (broken to small pieces)
Curry leaves – 10 (chopped)
Ginger – ½ inch piece (grated)
Green chillies – 2 small/1 big (finely chopped)
Hing – ¼ teaspoon

Makes: 12 - 14 idlis

Method:
  1. Heat oil in a non-stick pan.
  2. Add mustard seeds & allow spluttering.
  3. Add urad dal, channa dal & broken cashew pieces, fry till golden brown.
  4. Add hing, curry leaves, green chillies and grated ginger.
  5. Add rava & fry this mixture till golden brown.
  6. Allow this mixture to cool to room temperature.
  7. Whisk the yogurt briskly for a few seconds and add the roasted rava mixture, salt.
  8. Combine well without lumps to idli batter consistency. (add little water if the batter is too thick)
  9. Rest this mixture for 20 to 30 minutes, add baking soda & mix well.
  10. Pour batter onto greased idli plates.
  11. Steam for 10 minutes in pressure cooker without the weight or in idli cooker till whistle.
  12. Serve hot with coconut chutney/kothsu(sambar).
Optional:

Grated carrots can also be added to the idli batter mixture before steaming.


Comments