Rava Idli
One of the best in the menus of Darshani's in Bangalore. Its steamed, healthy and very
tasty. The best part is its instant and no preliminary preparations to it. Here you go with the recipe
Ingredients:
Semolina / Rava - 1 cup
Sour / Fresh Curd - 1/2 cup
Water - 1/2 cup
Coriander leaves - 1/2 cup (finely chopped)
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Channa Dal - 1 tspn
Cashews - 1/4 cup (Optional)
Oil for roasting the rava. - 2 tspn
Salt to taste
Grated Carrot - 1/2 cup (Optional)
Peas - 1/2 cup (optional)
Soda - a pinch (optional)
Method:
1) Roast semolina with 1 tspn of oil till the rava turns light golden brown and transfter into another plate and keep aside.
2) In the same pan, add another tspn of oil and once hot, add mustard seeds, cashews, urad dal and channa dal and
3) once they turn golden brown pour the roasted semolina into the oil and give it a good mix and keep it aside.
4) To this mixture, add 1/4 cup water, salt, curd, coriander leaves and mix well and keep this mixture aside for about 10 mins.
5) Just before steaming the idlis, check the above mixture, it should be idly batter consistency. If not, add the remaining water and now add soda and give it a good mix.
6) Now, take the idli plates, and place 3-4 peas in each part of the plate and place one layer of grated carrot over the peas.
7) On this pour the batter covering the green peas and carrot. Do not pour the batter too full. Just pour 3/4 of the portion, giving the idlis space to get fluffy.
8) Now place the filled plates in the idli cooker or steamer and steam for about 15 - 20 mins.
9) Check if the idlis are cooked by piercing a knife or a tooth pick right in the center. If it comes out neat and clean, then the idlies are cooked.
10) Now scoop the idlis from the stand and place it on the serving plates upside down.
11) The green peas and carrots would look lovely with a grt colour combination and needless to say, the idlis would taste yum. (While I made these, I was in a hurry so, did not put the green peas and carrot at the bottom of the idlis :( )
12) Serve hot with any chutney or sagu of your choice.
Cheers!
Madhavi
One of the best in the menus of Darshani's in Bangalore. Its steamed, healthy and very
tasty. The best part is its instant and no preliminary preparations to it. Here you go with the recipe
Ingredients:Semolina / Rava - 1 cup
Sour / Fresh Curd - 1/2 cup
Water - 1/2 cup
Coriander leaves - 1/2 cup (finely chopped)
Mustard seeds - 1 tspn
Urad dal - 1 tspn
Channa Dal - 1 tspn
Cashews - 1/4 cup (Optional)
Oil for roasting the rava. - 2 tspn
Salt to taste
Grated Carrot - 1/2 cup (Optional)
Peas - 1/2 cup (optional)
Soda - a pinch (optional)
Method:
1) Roast semolina with 1 tspn of oil till the rava turns light golden brown and transfter into another plate and keep aside.2) In the same pan, add another tspn of oil and once hot, add mustard seeds, cashews, urad dal and channa dal and
3) once they turn golden brown pour the roasted semolina into the oil and give it a good mix and keep it aside.
4) To this mixture, add 1/4 cup water, salt, curd, coriander leaves and mix well and keep this mixture aside for about 10 mins.
5) Just before steaming the idlis, check the above mixture, it should be idly batter consistency. If not, add the remaining water and now add soda and give it a good mix.
6) Now, take the idli plates, and place 3-4 peas in each part of the plate and place one layer of grated carrot over the peas.
7) On this pour the batter covering the green peas and carrot. Do not pour the batter too full. Just pour 3/4 of the portion, giving the idlis space to get fluffy.
8) Now place the filled plates in the idli cooker or steamer and steam for about 15 - 20 mins.
9) Check if the idlis are cooked by piercing a knife or a tooth pick right in the center. If it comes out neat and clean, then the idlies are cooked.
10) Now scoop the idlis from the stand and place it on the serving plates upside down.
11) The green peas and carrots would look lovely with a grt colour combination and needless to say, the idlis would taste yum. (While I made these, I was in a hurry so, did not put the green peas and carrot at the bottom of the idlis :( )
12) Serve hot with any chutney or sagu of your choice.
Cheers!
Madhavi
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