Tuesday, 5 May 2015

Rava Idli / Semolina Idli !




Rava Idli or semolina idli is usually made from semolina or combination of both semolina and rice rava also called as idli rava, I prefer combining both as it give a wonderful texture and resutls in great rava idlis. Using only semolina tastes just like upma so I like adding rice rava to it.
This can be prepared in a jiffy for breakfast as it doesnt need any grinding or fermenting like normal idlis. 
you can follow the same recipe and use only semolina too. Feel free to add some fried cashews to create a restaurant touch.




INGREDIENTS
English
English
Tamil
Telugu
Hindi
Quantity
Semolina / Rava
1 cup
Idli Rava / Rice Rava
1 cup
curd / Yogurt
Thayir
Perugu
Dahi
1 cup
Oil
Ennai
Nune
Thel
1 1/2 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Cilantro
Kothamalli
Kothimeera
Dhaniya patha
a handful
Salt
Uppu
Uppu
Namak
As needed
Channa Dal
Kadala Parupu
Senaga Pappu
Channe ki dal
2 tsp
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
3 - 4 Nos
Carrot
1 small grated
Green Peas (Frozen or Fresh)
a handful
Water
1 cup or more
ENO (Fruit Salt) (use soda bi carb + lime juice as replacement for ENO)
1 small packet (7gms)



STEPS
  • Take the normal rava and rice rava (idli rava) in equal quantities. 
  • In a pan / kadai heat oil and add the channa dal and fry it. 
  • When it turns golden brown add the mustard seeds and once they splutter add hing and jeera followed by finely chopped green chillis.


  • Add the ravas to it and fry in medium heat until the rava is roasted well. 
  • Then transfer it to a bowl and wait until it cools down. Then add salt, green peas (i used frozen) and finely chopped coriander leaves to it.
  • Finally add curd / yogurt (preferably sour) and mix well.


  • Add a cup of water or more as required to make a nice batter. It should be thick like idli batter as shown.
  • Rest it for 20 minutes and during this time the rava may absorb the water and become more thicker. In that case add some water again to bring to idli batter consistency.
  • Lastly add grated carrot and give a mix.


  • Grease idli plates and keep them ready.
  • Finally add the ENO salt and mix well. You can see the batter bubbling up. 
  • Immediately pour them in the idli moulds and place them in idli steamer. 


  • In med - high heat cook for 10 - 12 minutes and check if they are done by inserting a toothpick or knife and it should come out clean.
  • By max 15 minutes rava idli should be ready.
  • The quantity mentioned yields around 17 - 18 idlis depending upon the size of the idli mould.


  • Serve it with Coconut Chutney or any chutney of your choice.
  • You can find more chutney recipes HERE


See how soft and fluffy the idli is. :)


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