Saturday, December 5, 2009
Delectable Rava Idli
This Idli does not require fermentation, so it can be considered to be an instant Idli. All you need to have at hand is some yogurt. Though Rava Idli mix is available off the shelf, I prefer the Home made blend. It is actually very simple & no Rocket Science.
Medium Sooji/semolina/Rava - 1 cup
Sour/plain curds - 1 1/2 cup approx
Oil - 3 tbsps
Mustard, Jeera, Urad dhal, Hing, Curry leaves- for Tempering
Onion - ( optional ), 1 chopped finely
Grated carrot - ( optional ) 1 No.
Ginger - 1 tbsp, finely chopped
Coriander - 2 tbsps
Green chillies / green chilly paste - 1 tsp
Cooking Soda- 1 tsp
Cashew pieces - 1 tbsp
Dry toast the Rava lightly & keep aside.
Heat oil in a pan , & temper. Can add the cashews now. Add the ginger pieces & onions ( if you are using ) & stir briefly. Add in the chilly /chilly paste & pour in the toasted Rava & put off fire.
Cool it slightly & mix in the curds , to get a loose consistency. Add the salt , coriander. Add the soda & mix well till you get a light batter.
Grease the Idli plates. For a good presentation, drop in a piece of fried cashew, in each of the Idli plate, sprinkle some grated carrot & coriander for color, & spoon in the batter 3/4 full, leaving room for the idli to rise.
Place the Idli stand into the ready, hot steamer, & steam for 8 minutes after the pressure builds up. Open the steamer after a couple of minutes & unmould the idlis.
Serve hot with chutney.