RAVA IDLI
Rava idli is an instant idli made with semolina or sooji.It takes just 15 minutes to prepare an can be one yummy breakfast recipe.My hubby likes it to the core and he loves eating it at the famous MTR restaurant here in bangalore.I have tasted it there many times and have always awed about the taste they give to it.Served with potato masala this idli is served with ghee.You can have it with sambhar and chutney too.Otherwise here in bangalore they serve it with a vegetable gravy called sagu.Now i don’t know how many of you know this.During world war in Karnataka,there arose an acute shortage of rice so to recurbate that in hotels started making idlis with rava.I learnt the key to make soft fluffy idlis from Mallika Badrinath cookbook.The key is addition of eno salt.It will never let you down and the idlis are guaranteed to be a success.
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
piece
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- 1 cup Semolina / Rava
- 1/2 cup curd
- 1/2 tsp urad dal
- 1 / 2 tsp Channa dal
- 1/2 tsp mustard
- a few Cashewnuts
- 1/2 tsp asafoetida
- 1/4 cup carrot grated
- to taste salt
- a few curry leaves
- a few coriander leaves
- 2 Green Chillies
- 1/2 tsp Eno Salt
Ingredients
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- Take a pan and add oil and when it gets heated add mustard,urad dal, channa dal,green chillies,curry leaves and cashews too.When they crackle add asafoetida.
- Add rava now and fry till it reaches golden brown colour.
- Allow it to cool.Then add salt and curd.
- Add coriander leaves and eno salt.Mix well and let it rest for 5 minutes.
- Grease the idly moulds with little oil and place grated carrots and cashews on it.
- Pour in the batter and let it steam for 15 minutes.
- Once done switch off the flame.
- Serve hot with potato masala,sagu,sambhar or chutney.
Notes
You can fry some cashews and reserve it and while pouring in the batter on the mould add it along with grated carrot so that it may appear on top while serving.
Serve with veg sagu or sambhar.
Top the idlis with freshly made ghee while serving.
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