Rava Idli

Here is the recipe for Rava idli that I tried last weekend. Along with the idli I prepared tomato-onion chutney, sambar and idli podi.While preparing the idlis my maid came in and she told me that the secret ingredient for moist and soft idlis are grated carrot and cucumber.She in fact asked me not to add ENO but i didnt take the chance.But for sure, next time i will follow her advice.


Rava/Sooji/Samolina-1 Cup
Curd-1/2 Cup
Carrot (Grated)-1/2 Cup
Finely Chopped coriander-1 Tbsp
Eno-1 Tsp
Mustard Seeds (Black)-1 Tsp
Urad dal-1 Tsp
Chana dal-1tsp
Ginger-Garlic Paste-1/2 Tsp
Oil-1-2 Tbsp
Salt-As needed
Water-As required to reach the consistency.


        1. Heat a kadhai and add oil to it. Add ginger-garlic paste, mustard seeds and the two dals and let the seeds crackle. Keep the flame in low heat otherwise it will turn black.
   2.  Now add the rava, carrot and coriander. Fry it in low flame. Do not let the semolina change its color.

3.  Let this mixture cool. Transfer the mixture to a bowl and then add the curd,water and salt to it.

   4. Meanwhile get ready with the steaming part. Grease the idli plates and pour required water in the cooker and let it come to a boil.
   5. Now add the ENO and mix well. Now immediately pour this mixture to the   moulds and steam it for 10-15 mins.
   6. And serve the hot idlis with sambar, podi and chutney.


The recipe for podi, sambar and chutney is due.Now its time to head to the kitchen and prepare dinner :-)

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