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Wednesday, July 14, 2010

Rava Idli


2 cups Rava (Sooji)
1/2 Red onion (finely chopped)
2 green chilli (finely chopped)
1 tsp minced Ginger
4-5 Curry leaves (chopped)
4 sprigs Cilantro (chopped)
1 cup Yogurt (plain)
1tsp Baking soda
1tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
1tsp Chana dal (not shown in pic)
1 pinch Asafoetida (not shown in pic)
2 broken dry red chilli (not shown in pic)
Pam Cooking spray
1tbsp Oil
1 1/2 cups Water

How to:
  • In a bowl, mix rava and baking soda and keep aside.

  • Heat oil in a skillet, add dry red chilli, mustard seeds, when it splutters, add cumin seeds, asafoetida, chana dal and urad dal.

  • Now add the rava mixture into the skillet, and cook for 2-3 mins, stirring continuously. (Careful not to brown'em.)

  • Transfer it to a a plate and let it cool.

  • Meanwhile mix yogurt, cilantro, salt, curry leaves, green chilli and ginger in a bowl.

  • Mix the yogurt mixture to the rava along with water and make it a thick pouring consistency.

  • Heat oil in a pan, add onions, saute until tender and mix it to the batter.

  • Grease the idli plates with cooking spray and pour the batter.

  • Heat the idli pan/cooker with water, place the idli plates, close the lid and steam'em for 10-12 mins.

  • Insert a clean knife or a tooth pick to check if the idlies are cooked well.
  • Now transfer the idlies onto a plate. (Cover the hot idlies partially, so that the steam escapes.)

Serve hot with sambar or coconut chutney.

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