Sunday, 8 February 2015

Rava Idly

Rava idli (suji idli) is one of the simple recipe, no grinding and fermenting is required. It combines the goodness of many dal and vegetables. Its not just healthy and irresistible but also very easy to prepare too.

  • Rava / Semolina 1 cup
  • Curd 
  • Eno Fruit salt (plain or lemon flavor) 1 tsp
  • Lemon Juice 1/2 tsp
  • Ginger (chopped very fine) 1tsp
  • Green chillies (chopped very fine) 4 nos
  • Grated Carrot 1
  • Curry Leaves and Coriander leaves 1tbsp
  • Water 1/2 cup (adjust to reach consistency)
  • Salt as needed

To Temper
  • Musturd Seeds 1tsp
  • Urad dal 1tsp
  • Chana dal 1tsp
  • Cashew nuts 1tbsp
  • Oil and Ghee 1 tbsp


Heat  Kadai and add ghee and oil, splutter mustard seeds and add the rest under to temper. Then add the finely chopped ginger, chillies and carrot. Add the Reva with curry leaves and coriander leaves to it and fry in a low flame taking care not to change the colour of rava. After two minutes transfer to bowl, cool down and add the curd, enough water, lemon juice, salt mix well( the consistency should be like our idli batter - consistency, light and loose not too thick). 

Heat the Idli pot water and let it be just ready for steaming and grease the idli plates with ghee/ oil. 

At this time add the Eno salt to the batter and mix well(eno salt should be active enough, so that when you add and mix the batter, small bubbles will be coming, which makes the batter frothy).

Immediately pour into the idli moulds and steam for 5-7 minutes (to check if its done, insert a knife or spoon back and it should come clean.

Soft and moist rava idli is ready now, serve with coconut chutney or your choice of chutney..

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