Rava Idli does not require much planning and can be made instantly. These idlis came to my rescue today, when I was craving idlis. Rava idlis require no soaking, grinding or fermentation and can be made instantly. Not only are they easy to make but they are also super soft and delicious. Trust me, you won't be disappointed.
 |
| Rava Idli |
Ingredients ( makes about 18 idlis)
- 1 cup semolina
- 1/2 cup yogurt
- 1 tsp mustard seeds
- 1/2 tsp hing
- 2 green chilies minced
- 1/2 tsp ginger paste
- 1/2 tsp lemon juice
- 1/2 cup water
- 1 tsp salt or to taste
- 1 tsp Eno
- Oil for tempering
Method
- Heat some oil in a wok. Add mustard seeds, hing, green chillies and ginger and sauté till fragrant.
- Add semolina and roast it for some time stirring often. Ensure that the semolina does not become brown.
- Transfer the roasted semolina to a bowl and let it cool.
- Once cool, add yogurt, salt and lemon juice and keep it aside for 30 minutes.
- Put some water in the cooker and heat it and get it ready for steaming idlis.
- Grease the idli moulds with oil and keep aside.
- Add Eno to the idli batter and mix well. The batter will become light and fluffy.
- Adjust the quantity of water, add a little more water if required to make a loose batter. The batter should not be very dry.
- Pour the batter in the greased idli moulds and steam for about 10-15 minutes.
- Take out idli stand from the cooker, and let it rest for a couple of minutes.
- Take out the idlis and serve with sambar and/or chutney.
Notes
- Add Eno just before steaming idlis.
- Grated carrots, peas or cilantro can be added to the batter before steaming.
- Cashews can be placed on top, once the batter has been put in the idli moulds before steaming.
No comments:
Post a Comment