Quick Rava Idli ( How To Make Rava Idli )


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Well, you love idlis, but what if you have no batter on hand? here is a quick and equally tasty (in fact, spicier!) version of idlis made with semolina. Since the batter requires no fermentation, this recipe is a quick-fix! for extra zing, add a little grated ginger to this dish.

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soaking:  30 minutes
Preparation Time: 
Cooking Time: 
Makes 16 idlis
Show me for idlis


Ingredients

2 1/2 cups semolina (rava)
4 cups buttermilk
3 tbsp coconut any other
salt to taste
1 tsp urad dal (split black lentils)
1 tsp chana dal (split bengal gram)
1 tsp mustard seeds ( rai / sarson)
2 tbsp thinly sliced fresh coconut
2 green chillies , finely chopped
4 curry leaves (kadi patta)
1 tbsp fruit salt
coconut any other for greasing
fried coconut chutney for serving
sambhar for serving

Method
  1. Combine the semolina, buttermilk, 2 tbsp of oil and salt together in a bowl. Keep aside for 30 minutes.
  2. Heat the remaining 1 tbsp of oil in a small pan and add the urad dal, chana dal and mustard seeds.
  3. When the seeds crackle, add the coconut, green chillies and curry leaves and sauté for a few seconds.
  4. Pour the tempering over the semolina batter and mix well.
  5. Add the fruit salt and sprinkle a little water over it, when the bubbles form mix it gently.
  6. Pour spoonfuls of the batter into greased idli moulds and steam for 8 to 10 minutes. Or till done
  7. Repeat with the remainig batetr to make more idlis. Serve hot with fried coconut chutney or red garlic chutney.
RECIPE SOURCE : South Indian RecipesBuy this cookbook
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