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. Rave idli is served hot and is to be eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.
Ingredients
Rawa/ Semolina: 2 cups
Green chilies: 2
Curry leaves: 5-6
Ginger grated: 1sp
Oil: 3sps
Mustard seeds: 1tsp
Bengal gram dal(chana dal)
Cashew nut: 1/2 cup
Curd: 4-5 cups
Baking Soda( Sodium bicarbonate): 1 tbsp
Tomato for garnishing
Recipe:
- In a Deep dish add Oil & temeper 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 then add 1sp baking soda 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 in the Cashew nuts
- [if batter is very thick can add bit more curd not water]
- Grease the Idli Mould with little Oil & add 1-2 sps of batter in each Idli mould
- Place a Piece of Tomato on Idli for garnishing
- (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
Chutney is a simple with Coconut & coriender
Grated coconut- 1/2 cup
Greenchilies- 1-2
Coriender leaves 3sps
Onion(small)- 1/4th
Tamarind pulp- 1sp
Method:
- Blend in mixer grated coconut,greenchilies, coriender leaves 1/4 onion(small), little tamarind pulp & salt with little water
- Once grinded coarsely then add bit more water & grind to fine paste
- (Can even add pudina to chutney just fry them in Ghee little even fry greenchilies & add rest same)
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