Monday, July 26, 2010

Rava Idli

In my attempt at making this idli which is the simplest recipe I've tried so far, I learned that you should try your own variations from what people actually tell you to do. My mother used to fry semolina after seasoning which I avoided in my recipe. It turned out not only simpler but made no difference in taste. It tasted very good actually. This is a dish you can churn out in no time, especially when you have unexpected guests. Why don't you try it and let me know how it turned out?

Preparation time 10 minutes
Cooking time        10 minutes
You'll need the following ingredients for preparing Rava Idli:

Semolina (Rava)        1 cup

Curd        1 to 1 1/2 cups

Salt            1 tsp

Green chillies       1

Small Carrot      1(optional)

Baking powder   1/2 tsp

Ghee                   2 tsp

Oil                      2 tsp

For seasoning:

Mustard 1/2 tsp.

Urad dal 1/2 tsp.

Chana dal 1/2 tsp

Fried Gram 1/2 tsp.

Curry leaves       a few

For garnishing:

Cashewnuts         a few

Cilantro               2 tsp finely chopped

Grate carrots and set aside. To a deep bottomed pan, add 2 tsp ghee and 2 tsp oil. Add mustard and when it crackles, add the dals and the fried gram one after the other. Add curry leaves. Fry finely chopped green chillies for a  minute. Remove from heat.

In a vessel mix semolina (Rava) and curds till it is of idli batter consistency. Add baking powder and then the seasoning. Mix in salt. If you think the batter is very thick, add a little more curd. Add fried cashew pieces and cilantro. Mix in grated carrot last and immediately pour into greased idli moulds and cook in pressure cooker for 10 to 12 minutes. 
Alternatively, place a little grated carrot in the mould and then pour the batter over it. This way the idlis look colorful and attractive.

Serve with coconut chutney, Onion tomato chutney and /or Sambar.This recipe makes 6 fluffy idlis.

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