Ingredients:
Semolina/rava/Sooji – 2 and 1/2 cups
Plain Yogurt/dahi – 1/2 cup
Urad dal/white lentil – 1 tsp
Chana dal – 1 tsp
Broken Cashews – 2 tbsp
Mustard seeds – 1 tsp
Shredded fresh coconut – 2 tbsp
Green chillies – 1 tbsp (finely chopped)
Curry leaves – 1 sprig
Chopped coriander leaves – 2 tbsp
salt to taste
Fruit salt/Eno – 1 tsp
Cooking Oil – 3 tbsp
Method:
1) Add 3 cups of water and yogurt in your blender and blitz it until smooth to make buttermilk.
2) Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl and mix it well. Keep aside for 30 minutes.
3) Heat the remaining 1 tbsp of oil in a small frying pan and add mustard seeds.
4) When the seeds crackle, add white lentil, chana dal, cashews and saute on low flame till lentils turn light brown. Now add the coconut, green chilies and curry leaves and sauté for a few seconds.
5) Pour the tempering over the semolina batter and mix well.
6) Add the fruit salt, coriander leaves and 3/4th cup of water and mix it gently.
7) Grease idli molds and pour batter in it and steam for 8 to 10 minutes.
Serve it hot with chutney and sambar.
Rafeeda AR says
the idlis looks so good…
Eliza Lincy says
Soft and porous rava idlis. Like to eat for breakfast or dinner.
Smitha Kalluraya says
awesome it looks.. i too have taken pics of rava idly.. sitting in drafts:)
nandoos Kitchen says
soft idlis! Love to have it with some chutney..
HeiLin (Heidy McCallum) says
This looks fantastic, I have never had this recipe before. I am thrilled to find new things to make and try. Rava idli is definitely on my list to make!
Joanne T Ferguson says
G'day! I have not heard of Ravi idli before, so thank you Priya for allowing me to learn something new!
Cheers! Joanne
Peter @Feed Your Soul Too says
I am not familiar with this recipe. really interesting to learn about food in other cultures
Aunt Bee says
I had never heard of rice idli! I love learning about new foods! It looks great!