Weekends are the time to prepare some special breakfast...This weekend I decided to make idli but had forgotten to soak urad & rice dal....No problem if you are caught in a sitution like me...RAVA IDLI is the solution for same...
Rava Idli or Rave Idli is a variation of Idli, made with Rava/ Sooji/semolina instead of the usual rice and Urad Daal. It is a specialty of the state of Karnataka and is usually served as a breakfast .
Unlike a regular Idli, the batter can be prepared in an instant and does not require any grinding or fermenting. So this is more of an Instant Idli. There are many versions of Rava Idli , but this is the version I got from a south indian friend .
INGREDIENTS: (makes about 9 medium Idli)
1 cup Semolina/Rava(coarse)
2.5 cups yogurt/curd (sour is preferable)
½ tsp fresh ginger(grated)
Coriander leaves (chopped)
1/4 tsp baking soda
Salt to taste
2.5 cups yogurt/curd (sour is preferable)
½ tsp fresh ginger(grated)
Coriander leaves (chopped)
1/4 tsp baking soda
Salt to taste
SEASONING
1 tsp Urad dal
1 tsp Mustard seeds
Asafoetida (a pinch)
1-2 Green chillies(finely chopped)
2-3 Curry leaves
Oil
10-15 small Cashew pieces (optional)
1 tsp Mustard seeds
Asafoetida (a pinch)
1-2 Green chillies(finely chopped)
2-3 Curry leaves
Oil
10-15 small Cashew pieces (optional)
METHOD
1. Heat oil in a big pan. Add the mustard seeds and allow to splutter. Now add the curry leaves pieces, asafOetida, urad dal, cashew pieces, green chillies and mix well.
2. Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
3. Take a bowl, add salt and whisk the yogurt. Add this yogurt to the seasoned semolina mixture in intervals and mix well.
4. Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
5. If the mixture is thick. Add 1-2 Tbsp of yogurt more if it is too thick.
6.Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
7. Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-20 minutes.
2. Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
3. Take a bowl, add salt and whisk the yogurt. Add this yogurt to the seasoned semolina mixture in intervals and mix well.
4. Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
5. If the mixture is thick. Add 1-2 Tbsp of yogurt more if it is too thick.
6.Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
7. Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-20 minutes.
8. Serve idlis with tomato-chutney /coconut chutney .
Tip :
You can add grated carrot ,chopped capsicum,corn or cabbage to above batter to make idlis healthy
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