Monday, 1 October 2012

Rava Idli

Traditional idli and dosa recipes require 4-6 hours of soaking time for lentils and then another 8-12 hours of fermenting time after grinding the lentils. But if you woke up this morning craving an idli... here's a simple recipe for you for a soft, spongy and instant idli.

What you'll need..
  • 1 cup Rava (Semolina)
  • 1/2 Cup plain yogurt, whisked
  • 2 Tbsp carrot, grated
  • 1-2 Green chillies, chopped
  • 1 Tbsp ginger, chopped
  • 1 Dried red chilli, chopped
  • 1/2 Tsp mustard seeds
  • 1/2 Tsp urad dal (split white lentils)
  • 1/2 Tsp chana dal (split bengal gram)
  • Less than 1/2 Tsp baking soda
  • 1 Tbsp cashews, chopped
  • 6-8 Curry leaves
  • 2 Tbsp oil
  • Salt to taste
How to..
  • Heat 1 and 1/2 Tbsp oil in a non stick pan. Add mustard seeds, urad dal, and chana dal and wait for the mustard seeds to splutter.
  • Add dried red chilli, curry leaves, green chilli, ginger, cashews and carrot and fry for about 1 minutes.
  • Now add rava and salt and mix well. Cook for 2-3 minutes, stirring constantly, and then remove from heat into a bowl and allow it to cool.
  • Add yogurt to the cooled rava mixture and mix well. Now add about 1/2 cup of water, a little at a time, mixing well to form a thick batter.
  • Fill the bottom of the idli cooker with water and bring it to boil. Meanwhile, brush the individual idli molds with the remaining oil and then with a ladle pour the batter into each mold. 
  • Place the idli stand into the cooker and cover with a lid. Steam for 10 mins and then remove from heat and allow the idli stand to cool. 
  • Remove the idlis from each mold. (scraping the edge with a butter knife helps pop the idli right out). Serve hot with coconut chutney and sambar.
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