Rava Idli with Vegies

Rava idli  is a variation of the popular South Indian breakfast item, idli, made with rava (semolina) or Bombay rava.

It is a speciality of the state of Karnataka in India and a very
popular restaurant dish of MTR Restaurant who Invented this dish. 

Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. 

Rava idli is served hot and is to be eaten along with Saagu and Coconut Chutney or Sambhar. 
A dash of Ghee poured on the top of Rava Idli adds to the overall taste.

For Soft & Fuffy Rava Idli Mix Semolina & Vegies in Curd & lastly add Fruit Salt, this givesyou the Fluffy Texture
Follow this Recipe:

Ingredients

Bombay Rawa(Semolina): 2 cups

Green chilies: 2-3

Curry leaves: 5-6

Ginger grated: 1sp

Oil: 3sps

Mustard seeds: 1tsp

Bengal gram dal(chana dal)

Chopped Carrots & beans: 1/2 cup

Coriender leaves

Cashew nut: 1/2 cup

Curd: 4-5 cups

Eno(fruit salt): 2 satchets(total 10grms)

Method of preparing:

In a Deep dish add Oil & temper Mustard & Bengal gram dal

Add add chopped curyleaves, green chilies chopped & grated ginger

Add rawa & Roast on slow flame for few min till lightly 

brown or tossed

Cool this Mixture keep aside.

Batter: To above rawa mix add- 2 cups curd mix add salt to 

taste & leave 2-3 min

Then add 2cups curd again & mix add salt to taste mix

Add finely chopped carrot, beans coriender & fried Cashew nuts

[if batter is very thick can add bit more curd not water]

Grease the Idli Mould with little Oil & Keep the steamer ready

Switch on the gas & keep Idli maker let it be ready

Then Quickly add Eno 2 satchets(5grms each) mix

Quickly Pour 1-2 sps of batter in each Idli mould

(Do not Overfill the Idli moulds as it may Rise a bit)

Steam in Idli moulds(like any other steamer water at the bottom)

Steam for 20-25 min on Medium Flame & serve hot with chutney/ Sambhar

Note: Adding Vegies is Optional you can make it just with 
Semolina

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