Rave Idli
Simple and wholesome breakfast . Can be prepared with very less effort and very quikly.
Adapted from the blog Rak's kitchen.The original recipe is here
Ingredients:
Rava/sooji/semoline-1 cup
Curd -1/2cup
Eno fruit salt -1 tsp ( plain or lemon flavour)
Lemon Juice -1/2 tsp ( I did not add this )
Ginger - 1 tsp (Finely chopped)
Green chillies - 4 nos (Finely chopped )
Curry and - 1 tbsp ( Finely chopped)
Coriander leaves
Water - 1/2 cup (Adjust to reach consistency)
Salt As needed
For Seasoning :
Mustard -1 tsp
Urad dal -1 tsp
Channa dal -1 tsp
Chashews -1 tbslp(broken into small pieces)
Oil -1/2 to 2 tbsp
Heat a kadai and add oil,splutter mustard then add channa and urad dal and chashews .Then add the finely chopped ginger and chillies.
Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick).Soak this for atleast 15 mins.
Grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy) Immediately,pour into the idly moulds and steam for 15-20 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
Serve hot with coconut chutney/saagu.
Adapted from the blog Rak's kitchen.The original recipe is here
 |
| foodiespalate.blogspot.com |
 |
| foodiespalate.blogspot.in |
Ingredients:
Rava/sooji/semoline-1 cup
Curd -1/2cup
Eno fruit salt -1 tsp ( plain or lemon flavour)
Lemon Juice -1/2 tsp ( I did not add this )
Ginger - 1 tsp (Finely chopped)
Green chillies - 4 nos (Finely chopped )
Curry and - 1 tbsp ( Finely chopped)
Coriander leaves
Water - 1/2 cup (Adjust to reach consistency)
Salt As needed
Mustard -1 tsp
Urad dal -1 tsp
Channa dal -1 tsp
Chashews -1 tbslp(broken into small pieces)
Oil -1/2 to 2 tbsp
Heat a kadai and add oil,splutter mustard then add channa and urad dal and chashews .Then add the finely chopped ginger and chillies.
Then add the sooji with curry leaves and coriander leaves to it and fry in a low flame taking care to not to change the colour of rava.
After two min,transfer to a bowl,cool down and add the curd,enough water,lemon juice,salt mix well.(the consistency should be like our idly batter consistency,light and loose not too thick).Soak this for atleast 15 mins.
Grease the idly plates with ghee/oil.
At this time add the ENO salt to the batter and mix well( the eno salt should be active enough,so that when you add and mix the batter,small bubbles will be coming,which makes the batter frothy) Immediately,pour into the idly moulds and steam for 15-20 minutes.(to check if its done,insert a knife or spoon back and it should come clean)
Serve hot with coconut chutney/saagu.
No comments:
Post a Comment