Monday, February 01, 2010

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
1/4 cup - Green peas (optional )
1/4 cup - Freshly grated coconut
1 to 2 - Green chili, finely chopped
1 small piece - Ginger, finely chopped
1 small - Tomato, chopped (optional )
1/4 cup - Coriander leaves, finely chopped
4 to 5 - Cashew, spilt into half's
1/8 tsp - Hing powder
1/4 tsp - Baking soda / cooking soda
1/4 tsp - Eno fruit salt
Salt to taste

Seasoning
1/2 tsp - Mustard seeds
1 tsp - Urad dal
3 to 4 sprigs - Curry leaves
3 tbsp - Ghee

Method

1 ) Heat ghee in a kadai / wok, add mustard, urad dal and fry till mustard has spluttered and dal has lightly browned. Then add green chili, ginger and fry for few seconds. Then add curry leave, coriander leaves and fry a second . Now add rawa, cashew nut and fry for 3 to 4 minutes on low heat till rawa becomes crisp or roasted lightly.

2 ) Now transfer to a plate and cool. Once rawa has cooled down,then do the next step. In a mixing bowl add curds and beat well.Then add green peas, tomato, coconut and salt to taste. Dissolve hing powder in little water and add to the batter. Then add cooking soda and eno to the batter and stir in well. Then add roasted rawa and mix well. The batter consistency should be like the idli batter ( add little water if the batter is too thick). 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.

Note - If the curds/ yogurt is sour then don't add tomato. End result could be too sour idli. Use yogurt that is not sour for this recipe.

9 comments:

Asha said...

I agree! Love the quick and tasty Rava idlis than white idlis. Look perfect with chutney. I posted one too last week! :))

Superchef said...

perfect looking idlis! I have been sceptical about trying rava idlis and hence have never done that. I think i just should one time :)

Shabs.. said...

i too love this...make one of these...but in a very different way...that recipe is heading f or my next post:).....These are very easy to make in a jiffy:)urs simply looks perfect.

Chitra said...

looks very nice..never added tomatoes..will try next time :)

Rahin said...

idlis look perfect, n the chutney , mouth watering :P

SpicyWorld said...

Looks delicious Pravs, I will try

Cham said...

Rawa idli are rescue tiffins! Good looking idlis !

homecooked said...

Oh wow...these dont need fermenting ? They looks so soft and yummy!

Subi said...

One of my fav dishes. Never made it from scratch. Always used the mix. Now I have this recipe I will try it.