RAVA IDLI/ SEMOLINA IDLI/SOOJI KE IDLI

in Breakfast, Evening snack, South Indian
For the person feeding a family day after day , making something new , tasty , healthy and filling is quite a challenge .That’s a big role that many women take on when they have hungry and critical mouths to feed , day in and day out .
Sometimes I feel, you could handle the pressures of coporate world , make a great impression by dint of hard work and dedication get applause and promotion . However satisfying the taste preference of each family member is an uphill task .
The lady of the house plans what to make with ingredients available at home on a daily basis .
Rava idli is one such innovative dish , a different yet similar dish to ordinary idli , but is grainy , tangy texture can delight your tastebuds
Recipe for Rava Idli

Ingredients

  1. Semolina 2 cups
  2. Curds 1 cup (sour )
  3. Oil /Ghee 1/4 cup ghee
  4. Mustard 1 teaspoon
  5. Green chillies 4 to 5 ( chopped )
  6. Ginger grated 1 teaspoon
  7. Curry leaves 4 to 8 numbers
  8. Coriander chopped 2 tablespoons
  9. Cashew nuts 1/4 cup
  10. Salt 1 teaspoon
 

 

Method

 
Method
  • In a kadai /pan , heat ghee .
  • Add mustard , when it crackles , add green chillies , ginger curry leaves , black gram dal and saute for a minute .
  • Add cashewnuts too .
  • When they turn brown , add semolina , stir well . When well roasted. Remove from fire .
  • Add salt and curd . Mix well to make a thick idli like batter .
  • Add water if needed or sour curd can also be added .
  • You can keep aside the batter for half an hour or so .
  • Grease the idly stand , pour the rava idli batter .
  • Steam for 10 minutes .
  • Cool and remove them with a spoon .
  • Serve with chutney

Note

 
  1. Vegetables can be added to the batter to make them healthier .
  2. Add more salt , if needed , when vegetables added
  3. Any type of Rava , Bombay Rava ,Bansi Rava can be used for making this Upma .
  4. Instead of adding water , more sour curd can be added to the batter to get the correct consistency .
  1. Make sure the curd is sour , if not, the idli won’t rise up and won’t be fluffy .
  2. You can make the batter at 7am and make the idlis by 8am, for morning breakfast . An hours time, gives the idli batter to ferment and give a better texture.
  3. You can add a pinch of baking soda (optional ) or Eno salt to the batter , so that you get a fluffier idly .

Comments