My go-to hot breakfast when no prior preparation has been made is Rava Idli. I love the MTR ready mix but I also love a fresh home made idli. This idli is ready in a jiffy and tastes so good. No soaking, grinding required. Just assemble together ingredients that are usually available in the kitchen.
2 cups rava (semolina)
1/4 teaspoon mustard seeds
1/2 teaspoon chana dal
1 tablespoon coriander leaves washed and chopped
5-6 cashew nuts
1/2 teaspoon oil
4 tablespoon yoghurt
1 teaspoon salt
1/2 teaspoon Eno Fruit Salt
hing
Method:
2) In the same pan, pour the oil. When the oil is hot add the mustard. Let it sputter. Now add the chana dal, and hing. Pour onto the rava in the mixing bowl
3) Add 1/4 cup water to the yoghurt. Mix well to form a thick liquid. Add to the rava
4) Add the coriander leaves and cashew to the rava. Now mix all the ingredients well. NOTE : The mixture should not be runny neither should it be thick. It should be slightly thicker than the normal idli batter consistency
5) Let this mixture stand for 5 minutes. In the meanwhile, prepare the idli plates.
6) Pour water in the pressure cooker and place on the fire. Now run a drop of oil in the idli plates.
7) Now pour a ladle of idli batter in each of the idli moulds.
8) Steam in a pressure cooker without the weight for 12 - 15 minutes. Serve hot with coconut chutney and sambhar.
Ingredients:
(makes 6 medium sized idlies)
2 cups rava (semolina)
1/4 teaspoon mustard seeds
1/2 teaspoon chana dal
1 tablespoon coriander leaves washed and chopped
5-6 cashew nuts
1/2 teaspoon oil
4 tablespoon yoghurt
1 teaspoon salt
1/2 teaspoon Eno Fruit Salt
hing
Method:
1) Roast the rava in a pan on low fire for about 3-4 minutes. The rava should remain white but lose its raw smell. Pour this in a mixing bowl.
Add the Eno Fruit Salt and salt to the rava.
2) In the same pan, pour the oil. When the oil is hot add the mustard. Let it sputter. Now add the chana dal, and hing. Pour onto the rava in the mixing bowl
3) Add 1/4 cup water to the yoghurt. Mix well to form a thick liquid. Add to the rava
4) Add the coriander leaves and cashew to the rava. Now mix all the ingredients well. NOTE : The mixture should not be runny neither should it be thick. It should be slightly thicker than the normal idli batter consistency
5) Let this mixture stand for 5 minutes. In the meanwhile, prepare the idli plates.
6) Pour water in the pressure cooker and place on the fire. Now run a drop of oil in the idli plates.
7) Now pour a ladle of idli batter in each of the idli moulds.
8) Steam in a pressure cooker without the weight for 12 - 15 minutes. Serve hot with coconut chutney and sambhar.
Optional Additions:
The more sour the yoghurt the better they rise as well as taste.
Add grated carrots, grated coconut or finely chopped green chillies for extra flavour.
Eno Fruit Salt is optional. If you have really sour yoghurt, the idlies will rise on their own. However, if its not sour enough then a little Eno will help it rise and make them soft.
Add grated carrots, grated coconut or finely chopped green chillies for extra flavour.
Eno Fruit Salt is optional. If you have really sour yoghurt, the idlies will rise on their own. However, if its not sour enough then a little Eno will help it rise and make them soft.
Dietary Considerations:
Lactose Free
Nut Free (leave out the cashew nuts)
Almost Oil Free
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