RAVA (SEMOLINA) IDLI

Rava idli is a filling breakfast, and very unique for its flavour. The batter not like to be fermented like idlis, a famous South Indian staple food is very easy to make at home. We loved the soft and spongy rava idlis and enjoyed a lot as they can make without any preplanning.

 

INGREDIENTS: (For Making 12 nos of Idlis)
1 Cup Roasted Rava / Semolina
1 Cup Thick Curd (well beaten)
6 nos Broken Cashewnuts and few whole cashews (roasted), cut in halves
2 tbsps Finelly Chopped Coriander Leaves (cilantro)
1 tsp Baking Soda
1/4 Cup Water
1/8 tsp Turmeric powder
Salt to taste
3-4 Green Chillies (finelly chopped)

FOR SEASONING:
1 tbsp Oil
1 tsp Clarified Butter (Ghee)
3/4 tsp Mustard seeds
1 tsp Bengal Gram (chana dal)
1/2 tsp Splitted Urad Dal
1/8 tsp Asafoetida
5-6 Curry Leaves (chopped)

METHOD:

Heat oil and clarified butter in a tadka pan. Add mustard seeds, when it starts to pop up, add urad dal, bengal gram, asafoetida and curry leaves. Saute for 30-40 seconds. Switch off the heat now. Add seasonings with 1 cup semolina and a pinch of turmeric powder. Mix well.

Now add 1 cup of curd, broken cashew nuts and baking soda in it and mix. Leave it for 2 minutes.

Now add 1/4 cup of water and salt fold well. Again keep it aside for 15 minutes.

Add chopped coriander leaves and green chillies in it. Fold well. Set it aside.

Grease idli mould, place a halved cashew on each mould.

Now pour a ladleful batter on each mould.

Arrange idli stand properly.

And place it inside microoven. Micro it for 4 minutes on 100 MW power. Switch off and Keep it inside for another a minute.

Take out from the moulds.

Serve immediately with Mint Coconut Chutney or any chutney and podi of your choice.

 

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights



 Sending to: Vimitha's Hudson Canola OIl Hamper