Rava Idly is an easy breakfast dish. It is very easier than the conventional idly which requires soaking , grinding, fermenting,etc. It is one of the instant breakfast variety we can do and get more appreciations from our family. I hope you will love the taste of this recipe.
| Yield | 12 |
| Preparation Time | 15 mins |
| Cooking Time | 10 mins |
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| Rawa Idli | Rava Idli |
Ingredients:
| Rawa (Semolina)* | 1 cup** |
| Sour curd | 1 cup |
| Water | 1/4 Cup |
| Green Chiliies | 3 |
| Cashew | 10-12 pieces |
| Curry Leaves | few |
| Carrot | 1 |
| Green Peas (Optional) | 1/4 Cup |
| Coriander Leaves (Optional) | Few |
| Salt | To taste |
* If using roasted sooji, we can add it to sour curd directly
** 1 Cup = 250ml
For seasoning:** 1 Cup = 250ml
| Ghee | 1 tablespoon |
| Mustard Seeds | 1 teaspoon |
| Channa dal | 1 tablespoon |
Method
- Heat the tawa/pan and add a table spoon of ghee. Add mustard seeds and when the mustard seeds stars to sputter, add channa dal and fry till it turns golden brown color
- Then add chopped green chillies, curry leaves and fry for 10 seconds.
- Add the rawa and fry it till the raw smell goes off and the color of the rawa turns out to be light brown (Don't over cook it :-) ) and take it separately.
- In a separate vessel, beat the thick curd nicely and add grated carrot, green peas, salt and fresh coriander leaves and mix well
- To this add the fried rawa and keep it for 15 minutes.
- After 30 mins, take the batter, if it is very thick, add water little by little to get like a idly batter consistency. Grease the idly plates with oil. Keep a roasted cashew in each of the idly plate and pour the rawa idly batter in each plate.
- Steam cook in pressure cooker for 10 minutes. Remove from flame and keep it aside for 5 minutes and then using a wet spoon gently peel the idlies and place it in a plate
- Serve the hot Rawa Idlies with Sambar, gun powder and Chutneys
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| Rawa Idli | Rava Idli |