Rava idli is a variation of the popular South Indian breakfast item, idli, made with rava(semolina) or Bombay rava
ENO Fruit Salt can be available in any pharmacy/Medical shop or else you can use regular cooking soda
Main Ingredients
3 cups of Suji Rawa (Bombay/Karachi/Semolina) Rawa
3 cups of Curd (little sour is better)
2 tea spoons of ENO Fruit salt/or cooking soda
1 Tsp Salt or as per your taste
For Seasoning/Tadka/Popu/Talimphu(in telugu)
- Finely chopped green chillies: 2-3
- Channa Dal: 1 tea spoon
- Finely grated carrot: 3/4 cup
- Mustard seeds: 1/2 tea spoon
- Cashews : 1 table spoon
- Ginger paste: 1/2 tea spoon
- Freshly grated coconut: 2 table spoon (optional can be added to the batter if you like)
- Coriander leaves: 2-3 strands
- Edible oil -2 tables spoons (for Tadka and for smearing the idli plates)
Method
- Heat the oil and add mustard seeds.
- When they start popping, add ginger paste, green chillies, channa dal ,finelychopped carrot,and allow them to splutter for sometime.
- add broken cashew nuts to the rawa (reduce flame else the cashews will over fry and looses color)
- Reduce the heat and immediately add rava, mix well.
- Add salt, coriander leaves curd and mix well.
- Leave it for around 30 mins ( something like fermenting).
- add ENO fruit salt or Cooking soda just before pouring the batter into idli plates,stirr gently,you see the bubbles on batter.
- Smear the idli plates with a little oil this will prevent the idlies from sticking to the surface
- and helps in easy clean-up.
- Keep one full cashew at the center of every cup and then pour the mixture on top ( so that, when the idlies are removed
- you can see the cashew on the top in my above photo).
- Steam for around 12-15 mins in a pressure cooker (Just like the cooking time of normal idlies).
- Serve hot.with any pickle or coconut chutney and sambar
Note :
ENO Fruit Salt can be available in any pharmacy/Medical shop or else you can use regular cooking soda
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