Rava IDLI

Rava IDLI

Sitting in my office I was wondering what could I make for breakfast next day…!..always have this urge to try new things read lot of recipes and try out new things. But since it was breakfast on working day had get this one right….!

Had the recipe in many blogs so thought try out tomorrow, one my way brought ENO and other ingredients required for the morning….

Rava Idli Recipe:

Prep Time: 15 mins | Cook time: 30 mins | Serves: 15

Rava Idli
Rava Idli

Ingredients:
1 Cup Rava/Sooji/semolina
1/2 Cup Curd(sour or not sour depending upon your taste)
1 tsp Eno fruit salt(plain or lemon flavor)
1/2 tsp Lemon juice
1 tsp Ginger(chopped very fine)
2 nos green chillies(chopped very fine)
1 tbsp curry and coriander leaves(chopped very fine)
1/2 cup Water (adjust to reach consistency)
Salt As needed

To Temper:
1 tsp Mustard
1 tsp Urad dal
1 tsp Channa dal
1 tblsp Cashews (broken into small pieces)
1 tsp Oil and Ghee

Method:

  • Heat the idly cooker with water and let it be ready for steaming and grease the idly plates with oil.
  • Heat a kadai and add ghee and oil, put mustard and add the rest under To temper table. Then add the finely chopped ginger and chillies.
  • Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava/burn  it.
  • After a min or so, transfer this to a bowl, cool down and add the curd, and enough water, lemon juice, salt mix well. (This should resemble the idli batter consistency).
  • At this point of time add the ENO salt to the batter and mix well (the eno salt becomes active, it forms small bubbles and which makes the batter frothy)
  • One Should immediately, pour into the idli moulds and steam for good atleast 12 to 15 minutes. (to check if its done, insert a knife or spoon back and it should come clean) Your spongy, moist, soft rava idlies are ready now! Garnish if desired and Serve with coconut chutney or your choice of chutney.

Note: Add water and curd in equal proportion and consistency of the batter should be loose, not too thick.(or else the idlis will come out dry).



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