Recipes
Rava Idli Recipe
Servings |
MetricUS Imperial
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Ingredients
- 1 cup sooji/rava/semolina/cream of wheat
- cup ½dahi/curd/yogurt fresh or sour
- pinch aof baking soda
- 2.5 tbsp to 3water or more - add accordingly & as required to get a medium consistency batter which is neither thick nor thin.
- 1 green chili/hari mirch chopped
- inch ½ginger/adrak finely chopped
- 10-12 cashews/kaju chopped
- 2 tsp to 3ghee or oil for roasting the rava
- 1 tsp oil for frying the cashews
- salt as required
tempering
- 1-2 tsp Oil
- 1 tsp mustard seeds/rai
- 1 tsp chana dal/split and husked bengal gram
- 10-12 curry leaves/kadi patta chopped
- pinch aof asafoetida/hing
Ingredients
tempering
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Instructions
- heat 2 tsp ghee or oil in a pan. add the rava/sooji and roast in the ghee or oil till they become aromatic and change color.
- keep on stirring often when roasting them. remove the roasted rava in a mixing bowl and keep aside.
- in the same pan, heat 1 tsp oil again and fry the cashews in the ghee.
- remove and add the fried cashews to the rava in the mixing bowl.
- in the same pan, add 1 tsp oil more and heat it.
- splutter mustard seeds. then add chana dal, curry leaves & asafoetida. fry till the chana dal become golden.
- then add this whole mixture to the roasted rava. add curd/yogurt along with chopped ginger, green chilies and salt.
- add water as required and make a batter which is neither thin nor thick.
- keep aside covered for 20-30 mins.
- heat water in a steamer, electric cooker or pressure cooker.
- just before steaming, add baking soda in the batter and mix well.
- pour the rava idli batter in greased idli moulds.
- place the idli stand in the electric cooker, steamer or pressure cooker steam the rava idlis for 10-12 mins or more till a tooth pick inserted in the idlis come out clean.
- remove the rava idlis from the mould and serve the steaming hot rava idlis hot with idli podi or with your favorite coconut chutney and sambar.