Tuesday, March 12, 2013

Rava Idli / Semolina Idli

Preparation Time : 20 mins
Serves                 : 8 Idlis

Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.

                    




INGREDIENTS:

Idli Rava1 1/2 cup
Carrot2 tbsp - Grated
Green Chillies3 - Finely chopped
Coriander LeavesAs Required
Ginger1" Finely chopped
Yoghurt1 cup
Salt To Taste
TO TEMPER:

Mustard1/4 tsp
Urad Dal1/4 tsp
Channa Dal1/4 tsp
Asafoetidaa pinch
Curry LeavesAs Required
Roasted Cashew Nuts4 - Cut into half
Gingelly Oil/Ghee1 1/2 tbsp

STEPS:
  1. In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.
  2. Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.
  3. In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.
  4.  Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. 
  5. Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. 

Tips:
  • Make sure that you use sour yoghurt and batter consistency should be thick.
  • Along with Carrot, you can use cabbage or any of your favourite vegetables also.