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Rava Idli recipe

Recipe Cuisine: Indian | Recipe Category: Breakfast


Prep Time: 5 mins | Cook time: 15 mins | Makes: 12

Ingredients
Rava/Sooji/semolina - 1 cup

Curd(sour or not sour depending upon ur taste) - 1/2 cup

Eno fruit salt(plain or lemon flavor) - 1 tsp

Lemon juice - 1/2 tsp

Ginger(chopped very fine or paste) - 1 tsp

green chillies(chopped very fine or paste) - 4 nos

curry and coriander leaves - 1 tblsp (chopped very fine)

Water - 1/2 cup(adjust to reach consistency)

Salt - As needed

To temper:
Mustard - 1 tsp

Urad dal(Ullutham paruppu) - 1 tsp

Channa dal(Kadala paruppu) - 1 tsp

Cashews - 1 tblsp (broken into small pieces)

Oil and ghee - 1 tblsp

To decorate (optional)
Carrot gratings - 1 tblsp

coconut gratings - 1 tblsp

Method
1. Heat a kadai and add ghee and oil,splutter mustard and add the rest under To
temper table.Then add the finely chopped ginger and chillies.( you can grind ginger and
green chillies and use the paste too).
2. Then add the sooji with curry leaves and coriander leaves to it and fry in a low
flame taking care to not to change the colour of rava.
3. After two min,transfer to a bowl,cool down and add the curd,enough
water,lemon juice,salt mix well.(the consistency should be like our idly batter
consistency,light and loose not too thick)

4. Heat the idly cooker with water and let it be just ready for steaming and grease
the idly plates with ghee/oil.
5. At this time add the ENO salt to the batter and mix well( the eno salt should be
active enough,so that when you add and mix the batter,small bubbles will be
coming,which makes the batter frothy)

6. Immediately,pour into the idly moulds and steam for 5-7 minutes.(to check if its
done,insert a knife or spoon back and it should come clean)
7. Your spongy,moist,soft rava idlies are ready now! Garnish if desired and Serve
with coconut chutney or your choice of chutney!!!

To get the perfect Rava idli:

If you want to decorate the rawa idlies,you can first add little,little carrot,coconut
gratings (You can keep a fried cashew nut also) in the mould and pour the batter over it.

Eno salt is very very important ingredient,so make sure you dont omit it,and should be
a active one i.e; if you add it to the battter,you should be getting bubbles.

Add water and curd in equal proportion and consistency of the batter should be
loose,not too thick.(or else the idlies will come out dry)

You can add green peas along while frying ginger green chillies.

My idli plate is slightly small, so you may get 10 idlies if using big idli plate

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