Finally, the recipe for Rava Idli is up here. If you are bored of the regular rice idlies and feel it is cumbersome, you can try this rava idli recipe as it's easy and quick to make if you keep the ingredients ready.
If your children don't eat upma, this is another way to feed them the healthy rava through idli.
You can add veggies like coconut, carrots & cabbage (grated) or some greens like (dill leaves).
Ingredients:
Medium Rava (Bombay Rava or Semolina) - 500 gms
1 small packet Eno fruit Salt or 1 tsp of Banking Soda
2 tbsp oil
2 tbsp - channa dal (bengal gram dal)
2 tbsp - urad dal (Black gram dal)
2 tsp - mustard
1 tsp - grated ginger
2 tbsp - coriander (finely chopped)
curry leaves - few
Cashewnuts (dry fried) - to garnish and if needed you can add them in the batter too by breaking into little pieces.
Butter Milk (sour) 4-5 cups (as required to make the batter for idli)
Salt to taste
Method:
Heat a kadai with 2 tbsp oil and add the seasonings (mustard, dals), ginger and curry leaves. Fry for few seconds and add the rava and fry until it turns golden brown.
Remove from the fire and let it cool. This mixture can be kept ready the previous night or whenever you can.
When ready to use, mix the fruit salt/soda, salt and coriander leaves along with butter milk to make a batter. Leave it aside for 5 minutes. Check the consistency, if required add more butter milk or water and bring it to the thick idli batter consistency.
You can then grease your idli cooker plates and keep a fried cashew nut and sprinkle some grated carrot and then drop the batter just upto the brim of the plate and steam it in the cooker for 8-10 minutes or until done.
If you want to add carrot or cabbage to the idli, fry them with little oil before adding to the batter. Dill leaves or coconut gratings can be added directly to the batter before you steam it.
Your yummy Rava idli is ready to serve with coconut chutney or mint chutney. This can either be served for breakfast or for an evening snack too.
If your children don't eat upma, this is another way to feed them the healthy rava through idli.
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| Semolina Pan Cake (Rava Idli) |
Ingredients:
Medium Rava (Bombay Rava or Semolina) - 500 gms
1 small packet Eno fruit Salt or 1 tsp of Banking Soda
2 tbsp oil
2 tbsp - channa dal (bengal gram dal)
2 tbsp - urad dal (Black gram dal)
2 tsp - mustard
1 tsp - grated ginger
2 tbsp - coriander (finely chopped)
curry leaves - few
Cashewnuts (dry fried) - to garnish and if needed you can add them in the batter too by breaking into little pieces.
Butter Milk (sour) 4-5 cups (as required to make the batter for idli)
Salt to taste
Method:
Heat a kadai with 2 tbsp oil and add the seasonings (mustard, dals), ginger and curry leaves. Fry for few seconds and add the rava and fry until it turns golden brown.
Remove from the fire and let it cool. This mixture can be kept ready the previous night or whenever you can.
When ready to use, mix the fruit salt/soda, salt and coriander leaves along with butter milk to make a batter. Leave it aside for 5 minutes. Check the consistency, if required add more butter milk or water and bring it to the thick idli batter consistency.
You can then grease your idli cooker plates and keep a fried cashew nut and sprinkle some grated carrot and then drop the batter just upto the brim of the plate and steam it in the cooker for 8-10 minutes or until done.If you want to add carrot or cabbage to the idli, fry them with little oil before adding to the batter. Dill leaves or coconut gratings can be added directly to the batter before you steam it.
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