Rava Idli is a quick alternative to the traditional idli. Rava dosa, does not require any soaking, grinding or fermenting and can be prepared any time without much of a planning.
Ingredients
- 1 cup Course rava roasted
- 1/2 cup Curd (yogurt)
- 2 tsp Fruit salt (ENO) or baking soda(1/4 tsp)
- 2 tbsp Cashew nuts chopped
- 1/4 tsp Mustard seeds
- 1/4 tsp Chana dal
- 1/4 tsp Cumin Seeds
- 1/3 cup Shredded carrot
- 3 tbsp Red Beetroot puree or shredded beetroot(1/4 cup)
- 2 tsp Olive oil
- 5-6 Curry leaves chopped
- 1 tsp Ginger paste
- 1/4 tsp Asafoetida (hing)
- Salt to taste
Instructions
- Ingredients for Rava idli.
- Dry roast rava at medium heat till slightly golden color.
- Heat oil in a pan, add cumin seeds, mustard seeds, chana dal. Wait till it crackles. Add curry leaves, hing, and ginger, saute it for one min. Add cashew nuts and saute till cashew nuts gets slightly golden color.
- Add Shredded carrot, saute it for 2 minutes. Add roasted Rava and mix well. Turn off the heat, let it cool down.
- Add curd and salt, mix very well and make a medium consistency batter.
- Take half portion of batter in separate bowl and mix beetroot puree. Cover both the batter and keep it aside for 15 minutes.
- Grease the idli stand with little oil and keep aside.
- Add 2 cups of water in a steamer and let it boil at medium heat.
- Add 1 tsp ENO in to plain batter and 1 tsp in to beetroot batter and mix it very well. Immediately, place the beetroot batter first then plain batter in idli mold. Place the idli stand in to the steamer and steam it for 12 minutes.
- After 12 minutes, turn off the heat, open the steamer lid after 2 minutes.
- Soft and healthy rava idlis are ready to be served for breakfast or lunch.
- Serve hot with sambhar, coconut chutney or peanut chutney.
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Thanks for the recipe. I had noted this recipe last time we discussed, but lost it. Thanks again for sharing.
WOW!!Its so delicious and beautiful!