Rava Idli(Sooji Idli)

Rava Idli is one of my favourite tiffin item. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. You can also add baking soda or ENO to make it spongy. I made it without adding those and yet the idlis came out good.  It goes well with tomato chutney .

INGREDIENTS

Ravai – 1 cup

Thick curd – 1/2 cup

Carrot – 1

Finely chopped Coriander leaves – few

Finely chopped green chillies – 4

Hing – A pinch

Salt – As required

Water – As required

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

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  • Heat a pan and add rava, dry roast it for 2-3 minutes. Transfer the dry roasted rava in a mixing bowl or vessel.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Then add curry leaves and fry for 2 seconds.

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  • Add these mixture and chopped coriander to the mixing bowl and mix with the ravai.
  • Grate the carrot and add it to the ravai mixture.
  • Add curd and mix well.
  • Adjust the consistency to idli batter by adding water.Keep it aside covered for 10 minutes.
  • Grease the idli plates and fill in the batter in each idli hole and steam cook for 20 minutes

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  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle.
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One response to this post.

  1. The rava idli looks perfect!

    Like

    Reply

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