Idli is a spongy savoury steamed rice cake eaten for breakfast or as a snack with chutney and sambhar (a spicy stew prepared with lentil and vegetables). Commonly eaten in Southern India, idli has now become popular throughout the country and around the world.
The process involved in the preparation of idli is tedious and takes around two days, from soaking of the rice, grinding, fermentation and finally steaming. A quick variation from the regular rice idli is the rava idli.
Rava or semolina is substituted for rice and the idlis can be prepared instantly. Thus, skipping all the steps involved in preparation of the regular rice idlis. Whenever you are craving for an idli, rava idli is a quick option. They are healthy, nutritious and tasty with the addition of spices, cashewnuts and vegetables. In less than an hour, you can see yourself enjoying steaming hot, delicious idlis.
The process involved in the preparation of idli is tedious and takes around two days, from soaking of the rice, grinding, fermentation and finally steaming. A quick variation from the regular rice idli is the rava idli.
Rava or semolina is substituted for rice and the idlis can be prepared instantly. Thus, skipping all the steps involved in preparation of the regular rice idlis. Whenever you are craving for an idli, rava idli is a quick option. They are healthy, nutritious and tasty with the addition of spices, cashewnuts and vegetables. In less than an hour, you can see yourself enjoying steaming hot, delicious idlis.
Rava Idli
(Makes 6 idlis)
Ingredients:
1 cup rava
1/4 cup curds
1 green chilli (minced)
few curry and coriander leaves (chopped)
2 tablespoons cashewnuts (chopped)
1/4 teaspoon ginger (grated)
1/4 teaspoon mustard seeds
2 tablespoons oil
3/4 cup water
1 teaspoon Eno fruit salt (which is one sachet)
1/4 teaspoon salt
Method:
Heat oil in a pan and lightly roast the cashewnuts, keep aside. In the same oil, add mustard seeds, curry leaves followed by the green chilli. Remove the above three ingredients in a bowl and now lightly roast the rava in the same pan. Do not burn the rava. Mix the roasted rava with rest of the ingredients except the Eno fruit salt. Let batter rest for 15 minutes.
In the meantime, lightly oil six idli moulds and keep steamer with water on the fire.
When water in the steamer is boiling, add the Eno fruit salt to the batter. Stir lightly to avoid deflating the air bubbles. Spoon batter into moulds and steam idlis for 8 to 10 minutes or till cooked. Serve idlis with chutney and sambhar.
Click here for Tomato Peanut Chutney recipe.
Note:
(Makes 6 idlis)
Ingredients:
1 cup rava
1/4 cup curds
1 green chilli (minced)
few curry and coriander leaves (chopped)
2 tablespoons cashewnuts (chopped)
1/4 teaspoon ginger (grated)
1/4 teaspoon mustard seeds
2 tablespoons oil
3/4 cup water
1 teaspoon Eno fruit salt (which is one sachet)
1/4 teaspoon salt
Method:
Heat oil in a pan and lightly roast the cashewnuts, keep aside. In the same oil, add mustard seeds, curry leaves followed by the green chilli. Remove the above three ingredients in a bowl and now lightly roast the rava in the same pan. Do not burn the rava. Mix the roasted rava with rest of the ingredients except the Eno fruit salt. Let batter rest for 15 minutes.
In the meantime, lightly oil six idli moulds and keep steamer with water on the fire.
When water in the steamer is boiling, add the Eno fruit salt to the batter. Stir lightly to avoid deflating the air bubbles. Spoon batter into moulds and steam idlis for 8 to 10 minutes or till cooked. Serve idlis with chutney and sambhar.
Click here for Tomato Peanut Chutney recipe.
Note:
- Normal fine rava was used for making the idlis. Roasting the rava puffed and separated the grains.
- You can add some grated carrots or peas or chopped green beans to the batter. Lightly toss veggies in the oil before roasting the rava.
- Add little turmeric powder if you want some color.
- For a decorative look, at the bottom of the mould, place half a cashewnut or beetroot slice in the centre before pouring the batter.