02 January, 2013

Rava idli

If all the partying on New Years Eve is taking toll on your digestive process, go light with our humble Rava idli. Its steamed, almost oil free and is so easy to prepare.
Rava(Semolina): 2cup
Chana daal(Bengal gram): 1 tablespoon
Cashews: 2 tablespoon (broken pieces)
Mustard Seeds: ¼ tablespoon
Curry leaves: 5-6
Yogurt:  ½  cup
Salt to taste
Fruit Salt: 1 tablespoon
Water: ½ cup or less
Oil: 2 tablespoon

Soak Chana daal in warm water for around an hour.
Take a tablespoon of oil in a deep pan. Add mustard seeds, curry leaves, cashews and chana daal. Once the cashews start turning golden brown, add rava.  Roast it for about 2-3 minutes ,stirring in between.
Turn off the heat and bring it off the pan. Let the rava mix cool down. Now add yogurt,salt and water to the Rava mix to make a smooth thick batter.
Grease Idli moulds and just before pouring batter onto the mould add Fruit salt. Mix it well.
Now, pour the mix over the mould and allow it to steam for around 8-10 minutes.
Let it cool for 3-4 minutes and then scoop out the idlis with the help of a spoon. Serve it with any chutney of your choice.

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