RAVA IDLIS
Here is another popular South Indian breakfast item. Today I am sharing my recipe for rava idlis. The best part of this preparation is that it can be made fast as the batter need not be fermented overnight etc. By the way, two other types of idlis which do not require any soaking of the ingredients or fermentation of the batter are Oats Idli and Vermicelli Idlis.
While some choose to keep the ratio between curds and rava as 1: 1, I prefer to have a ratio of 1: 2, as given below.
Here is another popular South Indian breakfast item. Today I am sharing my recipe for rava idlis. The best part of this preparation is that it can be made fast as the batter need not be fermented overnight etc. By the way, two other types of idlis which do not require any soaking of the ingredients or fermentation of the batter are Oats Idli and Vermicelli Idlis.
While some choose to keep the ratio between curds and rava as 1: 1, I prefer to have a ratio of 1: 2, as given below.
Ingredients:
- Medium Rava, (Semolina), 2 cups
- Oil/ghee, (for roasting the rava and cashewnuts), 1 to 1 and 1/2 tbsp
- Cashewnuts, ( broken into pieces) 6-8
- Curds, 1 cup
- Water, as required to make the batter
- Green Chillies, chopped, 2
- Coriander Leaves, chopped, 2 tbsp
- Ginger, grated, 1"
- Baking Soda, a large pinch OR Eno Fruit Salt 1 tsp
- Salt, as per taste
- Oil, 1-2 tsp
- Mustard Seeds, 1 tsp
- Chana Dal, 2 tsp
- Curry Leaves, 6-8
- Hing (Asafoetida) , a pinch
Method:
In a thick-bottomed kadhai, heat oil and when it gets sufficiently heated add the rava.
Stirring continuously roast it on medium flame till you get a good aroma and the rava changes colour.
Keep aside.
Next, fry the cashewnuts and keep aside.
Then do the seasoning by adding mustard seeds, and when they splutter add chana dal, curry leaves and hing. Fry till the dal changes colour.
Add the seasoning to the roasted rava along with the roasted cashewnuts
Now add the curds together with the grated ginger, chopped green chillies, chopped coriander leaves, and salt
Mix well and make a batter by adding water as required, ensuring that the batter is neither too thick or too thin
Cover the batter and keep aside for 20-25 minutes
Add baking soda OR Eno Fruit Salt to the batter and mix well
Lightly grease the idli moulds and pour the batter into them
In a pressure cooker, steam the idlis for 10-12 minutes, without using the weight.
After a few minutes, remove the rava idlis from the moulds
Serve hot with sambar and chutney of your choice.
In a thick-bottomed kadhai, heat oil and when it gets sufficiently heated add the rava.
Stirring continuously roast it on medium flame till you get a good aroma and the rava changes colour.
Keep aside.
Next, fry the cashewnuts and keep aside.
Then do the seasoning by adding mustard seeds, and when they splutter add chana dal, curry leaves and hing. Fry till the dal changes colour.
Add the seasoning to the roasted rava along with the roasted cashewnuts
Now add the curds together with the grated ginger, chopped green chillies, chopped coriander leaves, and salt
Mix well and make a batter by adding water as required, ensuring that the batter is neither too thick or too thin
Cover the batter and keep aside for 20-25 minutes
Add baking soda OR Eno Fruit Salt to the batter and mix well
Lightly grease the idli moulds and pour the batter into them
In a pressure cooker, steam the idlis for 10-12 minutes, without using the weight.
After a few minutes, remove the rava idlis from the moulds
Serve hot with sambar and chutney of your choice.
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