Easiest Way to Prepare Award-winning Rava idli
Hello everybody, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Steps to Make Homemade Rava idli. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Rava idli, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Rava idli delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Rava idli is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Rava idli estimated approx 30 mins.
To get started with this recipe, we must first prepare a few ingredients. You can have Rava idli using 17 ingredients and 11 steps. Here is how you can achieve it.
Rava idli! :excited
Ingredients and spices that need to be Prepare to make Rava idli:
- 3 cup Idli Rava (cream of rice)
- 10 green chillies, minced
- 1 1/2 inch piece of ginger, minced
- 1 tbsp mustard seeds
- 10 curry leaves
- 1 tbsp chana dal
- 1/2 tsp Black gram (urad dal)
- 2 tbsp cashew nuts, cut into small pieces
- 1 pinch asafoetida (heeng)
- 1 bunch cilantro (coriander) leaves
- 1 1/2 cup yogurt, beaten well to remove all lumps
- 1 carrot, shredded roughly, OPTIONAL
- 1/4 cup green peas, OPTIONAL
- 1 tomato, cut into thin round slices, OPTIONAL
- 2 tsp oil
- 1 tsp salt to taste
- 1/2 tsp fruit salt or baking soda
Instructions to make Rava idli
- Take a dry pan, and get it very hot. Add a teaspoon of oil. Add the rava, and flash roast it until the aroma changes, and it starts emitting a nutty smell. Keep the rava aside.
- In the same pan, take the remaining oil. Add all the tempering ingredients ( mustard seeds, urad dal, chana dal, cashew nut pieces ). Once the mustard splutters, add the curry leaves and the asafoetida.
- Add all of the tempering into the rava. Also add the ginger and green chillies.
- Add the yogurt and the salt to make a lump free batter. The batter should be thick, and just pourable.
- Add the shredded cilantro leaves and the optional vegetables (except the tomatoes)
- In a tall vessel ( an idli cooker), take some water and bring it to the boil.
- Smear some drops of oil on each of the idli moulds. Add the tomato slices at the base of each mould.
- Then, just before pouring the batter, add the fruit salt to the batter, and whisk thoroughly. Dont whisk for too long, or else you'll lose the fizz from the fruit salt reacting with the yoghurt. Thats what makes the idlis soft and fluffy. Take some of the batter on each of the moulds.
- Place the idli stand into the steam from the idli cooker. Cover with a tight lid, and cook for 15 minutes.
- Take the idli stand out of the cooker, and leave it in the open air for a few minutes, until the stand is cool to handle. Using a sharp knife, scrape idli clean from the mould.
- Serve hot, with your chutney of choice and/or sambar (recipes on my account)
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