June 19, 2019 masala rava idli

Masala Rava Idli Recipe

INGREDIENTS (1 CUP = 240ML )

  • 1 cup semolina or bombay rava or suji or chiroti rava
  • 2 tablespoon ghee or clarified butter
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin or jeera
  • ½ tablespoon chana dal or bengal gram
  • 1 tablespoon cashews chopped (optional)
  • 10 curry leaves
  • 2 green chilies chopped (skip for kids)
  • ¾ tsp ginger grated or paste
  • 1/3 teaspoon salt – use as needed
  • 2 to 3 tablespoon coriander leaves chopped finely
  • ¾ cup curd or yogurt or dahi (fresh, not sour)
  • ½ cup water for soaking rava
  • 2 to 3 tablespoon water for batter consistency
  • 1 teaspoon lemon juice (skip if using eno)
  • 1 teaspoon Eno or fruit salt or ¼ tsp cooking soda (or soda bicarbonate) (* refer notes)
  • 1 teaspoon oil for greasing idli plates
  • 4 cashewnuts or 8 split cashews
  • 1 teaspoon carrot grated

Preparations

Making rava idli batter

  • When the rava is cooled down completely, add salt, 2 to 3 tablespoons coriander leaves, ¾ cup curd and half cup water. 
  • Mix well until the batter is uniform. Cover this and set aside for 30 mins.
  • After 25 mins, grease the plates and place a cashew in each of the moulds.
  • Also sprinkle some carrots. Set this aside.

Preparation for rava idli

  • Heat 2 tablespoons ghee in a pan.
  • Fry 8 split cashews until golden and set aside for garnishing.
  • To the same pan add ½ teaspoon mustard, ¼ teaspoon cumin, 1 tablespoon broken cashews and ½ tablespoon chana dal.
  • Fry until the dal turns golden.
  • Reduce the flame and add 10 curry leaves, 1 to 2 chopped green chilies and ¾ teaspoon ginger.
  • Saute until it turns fragrant just for 30 seconds.
  • Then quickly add 1 cup rava.
  • Mix well to coat the semolina with ghee.
  • Roast on a low flame stirring consistently until the rava turns crunchy and slightly aromatic.
  • Do not brown the rava. Set this aside and cool completely.

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