Sunday, February 3, 2013

RAVA IDLI WITH ENO SALT

I love to make Rava Idlies for two reasons.One being the batter can be prepared almost instantly and no advance planning is required.Secondly soft and fluffy idlies are always guaranteed unlike the regular idlies which largely depends on fermentation, weather etc.

The below recipes yields around 9-10 medium sized idlies. The rava can also be roasted and stored in air tight container so that it comes handy for preparing a quick breakfast.
Rava Idli


Preparation time: 10 min
Cooking time: 15 min
Serves: 10 idlies

Ingredients
Coarse Rava/Bombay Rava: 1 cup
Curd: 1/2 cup
Ghee: 2 tsp
Water: 1/2 cup
Salt: 1/2 tsp
Eno fruit salt: 1 tsp
Chopped ginger: 2 tsp
Chopped green chillies: 2 tsp
Chopped coriander leaves: 1 tablespoon

For Tempering
Oil: 2 tsp
Mustard seeds: 1 tsp
Urad dhal: 1/2 tsp
Channa dhal: 1 tsp
Asafoetida: a pinch
Curry leaves: a sprig

For garnishing (Optional)
Cashews fried in ghee: 10
Shredded carrot: 1 tablespoon

Procedure:
  1. Heat 2 tsp of ghee in a pan and fry the rava until it gives out a nice aroma.
  2. Stir it continuously to avoid the rava getting burnt. Immediately transfer to another bowl
  3. Heat 2 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal, channa dhal and curry leaves. Add chopped ginger,asafoetida and green chillies and fry well
  4. Add this to the roasted rava
  5. Mix both water and curd and beat well
  6. Add this to the rava and mix well.Add the chopped coriander leaves as well
  7. Allow this to stand for 10 minutes
  8. After 10 minutes most of the moisture would have absorbed and the mixture will be little thick. Add Eno fruit salt and mix
  9. After adding the eno salt the mixture will become loose and frothy. 
  10. Grease the idli pan with little ghee/sesame oil
  11. Place the garnishes (Cashews and carrot) in the idli pan
  12. Now pour the batter above the garnishings
  13. Steam cook the idlies for 15 minutes
  14. Serve hot with chutney and sambar

Notes:
Add Eno salt just before steaming the idlies.Do not allow to stand after addin the eno salt
If the mixture is too thick even after adding Eno salt, add little more water
If Eno salt is not available, 1/2 tsp of baking soda can be used instead.However best results can be achieved only with Eno salt
Best when served hot

Step by Step Pictures
Rava Idli
Fry rava in ghee until a nice aroma comes out

Rava Idli
Fry the urad dhal channa dhal along with chilli & ginger

Rava Idli
Add to the rava and beat the curd

Rava Idli
Add the curd and allow to stand for 10 min

Rava Idli
Add Eno salt and pour into idli moulds

11 comments:

  1. Delicious...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  2. I like rava idly, but my better half is not a big fan of it! Idli looks yum!

    ReplyDelete
  3. Delicious and mouthwatering idlis. Excellent preparation.
    Deepa

    ReplyDelete
  4. Rava idly looks fluffy and soft...love to have it with coconut chutney..

    ReplyDelete
  5. healthy breakfast item
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  6. My fav BF recipe,looks inviting!!

    ReplyDelete
  7. i love the instant nature of rava idlis - not to mention its taste :)

    ReplyDelete