December 03, 2013

Rava Idli

  • Rava/Sooji - 1 Cup
  • Sour Curd - 1/2 Cup
  • Baking Soda - 1/2 Tbsp
  • Green Chilly (Chopped or grind into fine paste) - 4
  • Curry/Corriander Leaves - 1 Tbsp
  • Water,Salt - As Needed
To Temper:-
  • Mustard - 1 Tbsp
  • Urad Dal - 1 Tbsp
  • Chanan Dal - 1 Tbsp
  • Cashews - as Needed
  • Oil and Ghee - 1 Tbsp
  • Heat 1 tbsp ghee in a non-stick pan. Add semolina and sauté, stirring, on low heat till it turns a light brown. 
  • Transfer it into a bowl and allow to cool. Add yogurt and mix well. 
  • Chop coriander leaves and green chillies and add. 
  • Heat 2 tbsps ghee in a small pan and add mustard seeds and add broken cashewnuts. Put the pan back on heat and sauté till the cashewnuts are golden. 
  • Switch off the heat and add curry leaves. 
  • Stir and add this tempering to the idli mixture and mix. 
  • Add salt and water, little by little, to make an idli batter of dropping consistency. 
  • Add Baking Soda to the batter and mix well. 
  • Keep aside the whole for half an hour, so that the batter raises well..

  • Grease the idli moulds with Oil and keep a cashew upside down in the center. 
  • Heat water in a steamer.
  • Pour the batter into the idli moulds and steam for 10 minutes. 

  • Unmould and serve hot with any chutney.

I served it with Coconut chutney.

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