Rava Idli
For idli batter
- 1 cup rava
- 1 cup curd
- 1 tbsp green coriander leaves
- 1 teasp. salt
- 1 teasp. ENO salt
For seasoning
Oil for greasing idli plates
- 1 tsp oil
- 1 tsp ghee
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tbsp cashewnuts- broken (optional)
- A few curry leaves
- 1-2 finely chopped green chillies
- a pinch of asofoetidia
Oil for greasing idli plates
Making the batter
- In a deep bowl, take 1 cup rava and add the 1 cup curd to it.Add chopped coriander.
- Add the salt and 1 cup of water.
- Mix well with the help of a flat ladle or whisk. It should be a smooth dough like for chappati.
- Keep aside for 10 minutes.
Rava dosai batter |
Tempering for rava idli
- Heat the oil and ghee in a kadai and add the mustard seeds. Wait for the mustard seeds to splutter.
- Add the urad dal.
- Saute the cashewnuts.
- Add the curry leaves, green chillies and asafetida.
- Now to the rava batter add water little by little to get medium consistency.
- To this add the tempering and stir.
- Add 1 tsp Eno salt and stir with ladle uniformly and quickly in one direction only. A few bubble will be seen on the batter.
Rava idli batter in idli moulds
On cooling use a spoon to carefully take out the rava idlis.
Serve hot with chutney
sambar and
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