Rava Idli

INGREDIENTS

1 cup Samolina(Rava),coarse, roasted
½ cup Yoghurt
1 pinch Baking soda
1 No. Green Chilli, chopped
1 Tsp Ginger, chopped
5 Nos.Cashewnuts, broken, fried
1 1/2 Tbsp Oil
To taste Salt
Tempering-
1 Tsp Oil
1/2 Tsp Mustard
1 /2 Tsp Chana Dal
6-8 Nos Curry leaves
1 Pinch Asafoetida
As required-Water

INSTRUCTIONS

Take roasted Samolina (rava) in a bowl and keep aside.
Tempering-
Heat oil in a pan and add mustard seeds. When they crackle add chana dal,curry leaves and asafoetida. Stir for few seconds till chana dal turns golden brown. Add this tempering into roasted rava bowl.
Also add fried cahewnuts, green chilli, ginger, salt and baking soda.
Mix and add yoghurt to make a semi thick batter. Rest it for 20 minutes to ferment, covered with a lid. Add water if batter has become thick.
Heat water in a steamer and pour idli batter in greased idli moulds. Steam idlis for 10-15 minutes. Remove idlis from the mould and serve hot with your choice of coconut chutney.

Preferred recipes by Chef Rakesh Sethi.

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