Rava Idli

While those white idlis are a common sight and need ahead of preparation time for soaking and fermenting, rava idli is a quick fix in comparison. With the addition of veggies like peas, tomato, it's nutritious as well as filling.

Ingredients

1 cup - Sooji rawa

2 cups - Curds / yogurt

1/2 cup - Green peas

1/2 cup - Freshly grated coconut

1 to 2 - Green chili, finely chopped

1 small piece - Ginger, finely chopped

1 Medium size - Tomato, chopped

1/2 cup - Coriander leaves, finely chopped

4 to 5 - Cashew, spilt into half's

1/8 tsp - Hing powder

1/2 tsp - Baking soda

Salt to taste

Seasoning

1 tsp - Mustard seeds

2 tsp - Channa dal

1 tsp - Urad dal

3 to 4 sprigs - Curry leaves

3 tbsp - Ghee

Method

1 ) Heat ghee in a kadai / wok, add mustard, channa dal, urad dal and fry till mustard has spluttered and dals have browned lightly. Then add curry leave and fry for a second. Now add rawa, cashew nut and fry for 3 to 4 minutes on low heat.

2 ) Now transfer to a plate and cool. Once rawa has cooled down, add curds to the mixture and mix well. Then add green peas, tomato, chili, ginger, coconut, coriander leaves and salt to taste. Dissolve hing powder in little water and add to the batter. Mix well and set aside for at least 30 minutes. After 30 minutes, add baking soda and stir in well. You will see bubbles forming in the batter. Immediately go ahead and make the idli's.

3 ) Now steam idli's in an idli cooker, pouring the mixture into well greased idli moulds. Steam cook for 10 minutes. Once idli is cooked, remove from cooker and cool for 5 minutes then remove from the mould and serve.

Serve with chutney. Makes a good breakfast dish or a good evening snack. This batter yields about 10 to 12 idli's.