The cook is back again 😀 It’s been a while I haven’t posted any recipe here. It’s a rule on theKnotStory now, A recipe a Month! I always try to post recipes which are special but simple and interesting, which anybody can give a try. How about something healthy but tasty this time? Last week mom gave me the recipe for Rava Idli and this weekend we (me and my hubby) celebrated the success of yummy Rava Idlis with Sambar and coconut chutney 😛 . If you have a Idli cooker with you, you can make Rava Idli anytime.
Rava/sooji/semolina: 1 cup
Fresh Curd: 1/2 cup
Eno Salt: 1 teaspoon
Green Chilli: 1 chopped
Ginger: a small piece finely chopped
Ghee: 2 to 3 teaspoons
Water: 1/2 cup ( more or less, the final batter should not be too thick or thin)
Salt: as per taste
Mustard: 1 teaspoon
Chana dal: 1 teaspoon
Urad dal: 1 teaspoon
Cashew: 8 to 10 chopped
Asafoetida: a pinch
- Heat ghee in the pan and roast the rava/sooji for just a few minutes. The color of rava/sooji should not change.
- Remove it from the pan and keep aside.
- Once rava/sooji cools down add the curd, green chilly, ginger, salt and mix well in a bowl.
- Heat the same pan again, add oil and the ‘to tamper’ ingredients one by one and stir till the chana dal changes its color to golden brown.(add cashew at last as it takes less time to fry)
- Add the mixture to the rava/suji mix and stir well again, adding required water as per consistency.
- Add the eno salt and mix (this should be done just before the steaming)
- Grease the idli molds with oil and fill in each mold with the rava/suji mixture.
- Steam the idlis for around 7 to 10 minutes, and the perfectly cooked rava idli is ready.
- To check if idli is cooked insert a spoon or knife and it should come out clean.
- Serve hot with sambar/coconut chutney or idli podi.
- The Eno salt can be replaced with a pinch of baking soda.
- Make sure the rava/sooji is not burnt while roasting.
- You can add little lemon if the curd is not sour as per your taste.
- You can also add boiled carrot, beans, peas etc to the rava/sooji mixture
- For best results keep the mixture aside for half an hour and then prepare idlis (add the eno salt/baking powder just before preparing idli).
- You can replace ghee with oil during tamper if your health conscious.
- Ghee lovers can use ghee for greasing the molds, instead of oil. 😀
Happy cooking Everyone. 🙂 🙂
Image Courtesy: google.com