Wednesday, March 5, 2008
Rava Idli /Fine Semolina Idli
These beauties are a result of trying out something different in field of Idli! I happened to see Sailu's simple yet nutritious Rava Idli , prior to which I used to make Rava Idlis from GITS ready to make packs. Her RECIPE HERE.
I made it with a slight twist in Ingredients to suit my pantry and to suit our family.
1 cup fine rava(semolina)
1 1/2 - 2 cups water
1 big red carrot -grated
6-7 stalks of fresh coriander-finely chopped
1 tsp rai
2 tsp urad daal
2 green chillies - chopped
2 tsp grated ginger
3 tsp cooking oil
3 tsp sugar (optional)
In a pan heat oil, splutter rai, fry urad daal till golden brown, add the green chillies, ginger, saute for some time. Add the fine semolina, fry stirring continously till aromatic, transfer to a mixing bowl. Add water and mix well, add salt, sugar, grated carrots and coriander leaves to it, check the consistency should be thick, not watery. ( You can add 1 cup water and half cup beaten curds. Also substitute ghee for oil, would make idli more flavourful) Let it sit for 30 minutes. (mine was kept overnight)
Grease the idli moulds, fill this batter upto 3/4th of each dent. Steam for 10 minutes, remove from the steamer, let it cool for 7-10 mins before taking off from moulds.
Output : 14 moist idlis, they stay moist till evening!! (had last 2 leftover till evening!! )
**I use a pressure cooker without weight/whistle . I kept the flame high till steam was released on high, then on low flame, cooked for 10 minutes. Standing time for idlis on mould was 10 mins.
** Use toasted cashews in each mould prior to pouring batter, for some more taste.
Serve with chutney or tomato sauce. We had with idli podi(powder).