Rava Idli

Idli is a traditional breakfast in south Indian households made by steaming the fermented batter prepared using  black lentils and rice ground to a smooth paste.

Rava Idli on the contrary is a very quick recipe and can be prepared in a very short span of time.
A speciality of Karnataka,this is the signature dish invented by the popular restaurant / food chain group MTR (Mavalli Tiffin Rooms )

The main ingredient for this is SEMOLINA ,locally known as RAVA.This is to be eaten hot with a dash of GHEE and yummy COCONUT CHUTNEY.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3
Jain Version : Skip the ginger and follow the recipe as it is
Rava Idli / Semolina Idli




Ingredients


200 gms / 1 measure  of rava / semolina
1/2 inch Finely chopped/grated  ginger
10-15 curry leaves finely chopped
4-5 green chillies finely chopped
Cilantro / Corriander finely chopped
1.5 measure fresh curd /yogurt
15- 20 Cashew nuts
1 tsp eno fruit salt.

Optional Ingredients

50 gms Green peas  (fresh / frozen ) 
1 carrot finely grated

Tempering

1 tsp Mustard seeds
1 tsp Udad dal / black lentil (dehusked)
1 tsp channa dal / bengal gram
pinch of asafoetida
salt as per taste
4 tbsp cooking oil
1 tbsp ghee / clarified butter

Method

  • Heat oil in a heavy bottom pan. Add the mustard seeds,once they crackle , add udad dal,channa dal,curry leaves,ginger,green chillies,asafoetida.
  • As the lentils start turning a little brown,add the semolina and roast it until the raw flavor of rava is lost.
  • The roasted rava will give out a very nice aroma ,take care to see that the rava doesnt turn brown.
  • In another pan,heat the ghee and fry the cashew nuts until golden brown.
  • Add it to the rava mixture and mix well . Also add salt and allow to cool for about few minutes.
  • In the meanwhile,grease the idli moulds and set the idly cooker ready for steaming.
  • Beat the yogurt/curd to remove the lumps by adding some water and add this to the rava mixture.
  • If you find the batter too thick you can add a little water to get the desired consistency.
  • Now add the green peas, grated carrot,cilantro to this batter and mix well.Make sure to squeeze the carrot before you add it,else the batter will turn too watery and might get an orange color from the carrot.
  • In case you feel the salt is less,add it accordingly.
  • Just before putting the batter onto the moulds,add the eno fruit salt. The moment you add this,you can see the batter bubbling because of the presence of Sodium bi carbonate in the fruit salt.
  • Now pour the batter into the moulds and steam for about 8-10 mins.
  • Demould and serve hot with ghee and coconut chutney.
Batter Consistency


Batter in idli mould - All set for steaming

 
Hot Yummy rava Idlis with coconut chutney.








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