Ingredients:
- Rava or sooji - 1 cup
- Curd - 1 cup
- Carrot grated - 2 tblpsn
- Coriander chopped - 2 tblspn
- Cooking soda - 1/4 tspn
- Salt - to taste
For seasonings:
- Oil - 1 tblpsn
- Mustard seeds - 1 tspn
- Broken urad dal - 1/2 tspn
- Asafoetida powder - a pinch
- Chopped ginger - 1 tspn
- Chopped green chilli - 2 tspn
- Cashew broken - 2 tspn
Method:
- Heat oil in a kadai, add mustard after it pops out add asafoetida powder urad dal and cashew
- When urad dal turns golden brown add green chilli, ginger and saute, then add rava and saute it for few mins
- Don't over saute it, switch off the stove and cool the mixture
- In a bowl take 1 cup curd and then add grated carrot, coriander and the fried rava mixture
- Add salt, cooking soda and mix well, add water little by little and bring it to idli batter consistency without any lumps
- Leave the batter for 15 to 20 minutes
- Then greese the idli moulds and pour a ladle of batter in to it repeat the process for remaining batter and steam cook it for 15 to 20 minutes
- Serve the tasty rava idli hot with few drops of ghee on top along with any chutneys or idli chilli powder
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