Rava Idli Food
RAVA IDLI
This recipe is an adaptation from a couple of recipes in Bawarchi.com. I have added a couple of ingredients and removed a couple and the end result is, as you will see, quite satisfying.
Provided by Babulee
Categories Breakfast
Time 1h
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy bottom pan, heat the oil and add mustard seeds.
- When it starts to splutter, add jeera.
- After a few seconds, add urad dal and stir it till it becomes light brown.
- Add hing and immediately add the rava and saute it till it becomes light brown and loses it raw smell.
- Let this cool.
- Beat yoghurt in a mixing bowl and add salt, chilies, curry leaves and ginger.
- Add the cooled rava mixture to this and add water as necessary so that the batter is of idli batter consistency.
- When ready to make idlis, mix the eno fruit salt with the mixture and immediately pour into the the greased idli stand.
- Pressure cook for 7-8 minutes without the weight.
- Soft, delicious idlis are ready to eat with coconut chutney, madras powder, sambar or even yoghurt!
- Note: If keeping the idli mixture for a while, it will get thicker as the rava soaks up the water, so you may have to water it down a little bit before pouring.
- You can add shredded carrots, zucchini, cashew pieces etc to the idli mix to make it even more interesting.
- This took me about 1 hour from scratch but if you want to reduce the time, you can fry the rava beforehand.
- Makes around 20 idlis.
Nutrition Facts : Calories 288.2, Fat 5.2, SaturatedFat 2.1, Cholesterol 11.1, Sodium 624, Carbohydrate 48.9, Fiber 3.2, Sugar 5.6, Protein 11.2
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