Rava Idly/Sooji Idly
Its not possible to have idly batter at home all the time so making RAVA IDLY is the best substitute.I like rava idly better than the regular one because it tastes really good where as the regular idly is kind of plain,I love to stuff it with carrot,peas,cashew.Final touch of ghee applied to rava idly is important point to be noted.Its quick to make so lets start steaming!!!!!!
- Prep Time : 5 minutes
- Cook Time : 15-20 minutes
- Yield : 2
Ingredients
- Fine Rava/sooji/semolina - 2 cup
- Fresh curd - 2 1/2 cup
- Onion,finely chopped - 1/4 cup
- Carrot,grated - 4 tsp
- Peas,mashed partially - 4 tsp
- Eno salt or soda - 1/4 tsp
- Green chiilies,finely chopped - 3 tsp
- Ghee - as required
- Salt to taste
- For Seasoning
- Mustard seeds - 1/2 tsp
- Urad dal(ulandham paruppu) - 1 tsp
- Channa dal/kadala paruppu - 1 tsp
- Curry leaves - as per requirement
- Cashew nuts,broken - 2 tsp
- Asofaetida(hing) - a pinch
Instructions
1.Heat oil in kadai/pan fry mustard seeds once they pop add urad dal,channa dal,curry leaves ,onion,cashew fry till they turn lite brown in colour.Now add rava/sooji and deep fry them till they turn dark brown in colour,roasting will take 5 to 8 mins then only it wont stick.
2.Now remove them from fire and let it cool down, now add curd to the mix then slowly add carrots,peas,green chillies,salt .
3.Now mix it well using a ladle no lumps must be formed whisk it well, add half glass of water and mix it again let it sit for 15-20 min.
4.Now add soda or ENO salt I personally prefer "Eno salt" because it makes idly really soft,i have tried both but eno gives better fluffiness.
5.Now ladle the batter into idly moulds. Steam in an idli maker for 10-12 mins.Allow it to cool and unmould.Then apply some ghee on top of the idly and serve hot with mint/coriander chutney.
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