Rava Idli Formula :
South Indian cooking is known for its sound formulas and rava idli (suji idli) is one of the straightforward formulas that combines the goodness of numerous dals and flavors. It’s not fair sound and powerful but too exceptionally simple to get ready as well. These days there are a few ready-made moments rava inertly packs accessible in the showcase which the fair requires including a little water and steaming. In any case, nothing can beat the taste of true preservative-free delicate, and feathery custom-made idli.
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Serves: 2 servings
Ingredients:
| 1 container Rava (suji / semolina) |
| 1/2 teaspoon Mustard Seeds |
| 1/2 teaspoon Cumin Seeds |
| 1 squeeze Asafoetida (hing) |
| 1 teaspoon Chana Dal (gram dal) |
| 1 teaspoon Urad Dal (dark part lentils without husk) |
| 1-2 sprigs Curry Leaves |
| 1 Dry Ruddy Chilli |
| 6-7 Cashew Nuts, broken into pieces |
| 1/3 container Thick Yogurt (curd) |
| 1/2 container ground Carrot |
| 2 Green Chillies, finely chopped |
| 1 teaspoon ground Ginger |
| 1 glass + 2 tablespoons Water |
| 2 tablespoons finely chopped Coriander Leaves |
| 1 teaspoon Eno Natural product Salt |
| 2 tablespoons Oil |
| 1/2 tablespoon Ghee |
| Salt |
Directions:
1. Warm 1/2 tablespoon ghee and 1 tablespoon oil in a heavy-based dish or kadai. Include mustard seeds; when they begin to crackle, include cumin seeds, asafoetida, chana dal, and urad dal. Sauté until the dal turns light brown. Include curry clears out, dry ruddy chili, and cashew nuts, and sauté for 30-40 seconds.
2. Include rava (semolina) and blend well.
3. Cook it on medium fire until it turns light brown, blending ceaselessly. Make beyond any doubt that it does not burn. Turn off the fire and exchange it to a plate. Permit it to cool for 7-8 minutes.
4. Plan a blend of curd, chopped green chilies, ground ginger, and salt in an expansive bowl.
5. Include broiled rava and (1 container + 2 tablespoons) water and blend well. Make beyond any doubt that there are no lumps.
6. Include ground carrot and chopped coriander clears out and blend appropriately. Keep the player aside for 15 minutes to settle.
7. Pour 2 glasses of water into a steamer and warm over medium fire. Oil Idli molds (plates) with oil. Include Eno natural product salt to the hitter and mix for a minute.
8. After including eno, you will take note of bubbles on the surface of a batter.
9. Pour the hitter into lubed molds and steam it on a medium fire for 10-15 minutes. Do not steam it on exceptionally tall or exceptionally moo flame.
10. After 15 minutes, turn off the fire and evacuate the molds from the steamer. When it cools down a bit, expel arranged idli from it.
11. Moment rawa idli is prepared, and served with coconut chutney.
Tips and Variations:
After including Eno natural product salt in the hitter, mix well for a miniature and instantly pour it into molds something else idli will not be delicate and spongy.
You can include cabbage and onion for variation.
Steam it on a medium fire to make it spongy.
Taste: Soft and spongy
Serving Ideas: Serve it with coconut chutney and sambhar. It is a culminated dish for breakfast but can be served for lunch or supper too. coconut chutney and sambhar. It is a perfect dish for breakfast but can be served for lunch or dinner too.