RAVA IDLY - Recipe card or Notes

 



INGREDIENTS

1) Cashews

2) Mustard seeds

3) Chana dal

4) Cumin seeds

5) Curry leaves

6) Asfoetida

7) Ginger (chopped)

8) Baking soda

9) Rava (Suji)

10) Carrot (grated)

11) Coriander leaves (chopped)

12) Curd


PROCEDURE

1) Take a pan and add 2 table spoon ghee and keep on low flame and add the cashews and fry them till they turn to golden brown and keep them aside. 

2) To the same pan, add mustard seeds and let them begin to splutter. Add chana dal and fry them till turn to golden brown. keep the heat to low flame or medium-low. Add cumin seeds and fry for 4 -5 seconds.

3) Now add the chopped curry leaves, asafoetida, finely chopped ginger. Mix well and fry for 10 seconds. Keep the heat to a low.

4)  Next add rava (suji,). Mix well and stirring often roast the rava till they become aromatic, change color a bit (but should not get browned or golden) and the grains look separate. It takes about 5-7 minutes.

5) Once the rava is well roasted, keep the pan aside. Let the rava become warm

6) Transfer the roasted rava into a wide bowl and add grated carrot, chopped coriander leaves and salt to taste.

7) Next add curd and water as required. You need to get a medium consistency batter. 

8) Mix very well and let the batter rest for 20 minutes. The rava idli batter is neither thick nor thin in consistency and has a medium consistency.

9) After 20 minutes, if the batter is thick then add 1 to 2 table spoons of water to get a medium consistency batter.

10) Sprinkle ΒΌ teaspoon baking soda evenly over the batter. Quickly mix very well.

11) Brush oil or ghee on the idli pan moulds. Place a fried cashew in the center of the moulds. Add the rava idli batter in the idly pan mould. Place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes on medium heat. Rava idly is ready


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