Rava idli recipe

Summary Not available

  • 1 cup semolina
  • 2 ghee
  • 5 teaspoon mustard
  • cumin
  • 5 dal
  • 1 cashews )
  • 10 curry leaves
  • 2 chilies )
  • ginger
  • 1/3 teaspoon salt
  • 2 leaves
  • dahi (fresh (not sour)))
  • 5 cup water
  • 2 water
  • 1 teaspoon juice )
  • 1 teaspoon )
  • 1 teaspoon oil
  • 4 cashewnuts
  • 1 teaspoon carrot
  1. Preparation for rava idli Heat 2 tablespoons ghee in a pan

  2. Fry 8 split cashews until golden and set aside for garnishing

  3. To the same pan add ½ teaspoon mustard, ¼ teaspoon cumin, 1 tablespoon broken cashews and ½ tablespoon chana dal

  4. Fry until the dal turns golden

  5. Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and ¾ teaspoon ginger

  6. Saute until it turns fragrant just for 30 seconds

  7. Then quickly add 1 cup rava

  8. Mix well to coat the semolina with ghee

  9. Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic

  10. Do not brown the rava

  11. Set this aside and cool completely

  12. Making rava idli batter When the rava is cooled down completely, add salt, 2 to 3 tablespoons coriander leaves, ¾ cup curd and half cup water

  13. Mix well until the batter is uniform

  14. Cover this and set aside for 30 mins

  15. After 25 mins, grease the plates and place a cashew in each of the moulds

  16. Also sprinkle some carrots

  17. Set this aside

  18. How to make rava idli Bring water to a boil in a steamer or cooker

  19. When the water is just about to come to a boil in a few minutes, Check the consistency of the batter and pour more water if needed

  20. The batter has to be thick like regular idli batter and must be smooth

  21. When you drop it with the spoon it should not be lumpy

  22. It should not be of pouring consistency either

  23. Skip this step if using eno

  24. Add 1 tsp lemon juice to the batter and give a quick stir

  25. Then sprinkle eno or soda and gently give a good mix

  26. Avoid over mixing

  27. The batter needs to be steamed immediately otherwise the rava idli will not turn fluffy & soft

  28. Immediately transfer the batter to moulds

  29. Place it in the hot steamer and steam for 10 mins on a high flame

  30. Allow the idlis to cool down for 2 mins

  31. If the rava idli is properly done, then a skewer or fork inserted into it comes out clean or with little crumbs

  32. When the rava idlis cool down for about 3 to 4 mins, demould them with a wet spoon

  33. Serve rava idli with coconut chutney or potato sagu (recipe below)

No extra notes


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