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Rava Idlis can be extremely delicious – can actually be super quick unlike popular perception.

Rava Idli

Preparation time – 10 minutes, Cooking time-6minutes, Serves 4

Ingredients

Rava 2 cups

Curds 1 and1/2 cups

Oil 2 tablespoons

Ghee 2 teaspoons

To be finely chopped

Green chillies 2 nos

Coriander 6 twigs

Curry leaves 2 twigs

For seasoning – 1 teaspoon each of urad dal, channa dal, and mustard seeds

Baking soda 1/2teaspoon

Salt 3/4teaspoon

Method

Spread rava on a microwave safe plate and microwave in high mode for 90 seconds. You can alternatively also dry roast the rava for a little over a minute in a kadai.

Heat oil in a kadai add mustard seeds first, and then add the dals. When the dals turn golden add finely chopped chillies, corriander and curry leaves. Cook on a medium fire for 2 minutes. Add the rava mix well and turn off the gas.

Add ghee, baking soda,salt and curds to the rava mixture and mix well. Add 2 tablespoons water to the batter.Pour the batter in greased idly trays and steam in a pressure cooker for 6 minutes (without weight). Take out the idlies after 5 minutes.

Serve hot with Mulagai Podi (South Indian Gun Powder) or any chutney of your choice.

Tip: You can refrigerate the rava mixture in a food grade air tight container for about four to five days. Take desired quantities of the mixture and add ghee/ curds whenever you need to make yummy rava idlis. Can also be steamed in a microwave idli container.

Update: Sent to RCI Karnataka hosted by Asha at Foodie’s Hope.

rci-karnataka.jpg

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