Quick Rava Idli ( Tiffin Treats)


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With its brilliant flavour and nice, flaky texture, Rava Idli is something like upma in idli form, so you get the best of both worlds. Since it is steamed, it is easier to digest than upma, has a convenient form factor for serving as well as packing, and stays soft and humid for longer. The batter for this is a mixture of rava and curds with a traditional tempering that imparts an enjoyable flavour to the idlis. This Quick Rava Idli does not require any fermentation and will come in very handy when you do not have batter or enough time to prepare anything else in the morning to pack in the tiffin box! You can ready the batter and the idlis fast, and your kids will also really enjoy this yummy treat. For a crunchy bite along with the idlis you can pack a few Cheese Chilli Frisbees in another tiffin.

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Preparation Time:    Cooking Time:     Makes 12 idlis
Show me for idlis

Ingredients


For The Batter
1 cup semolina (rava /sooji)
1/4 cup curds (dahi)
1 tbsp chopped coriander (dhania) , optional
salt to taste
3/4 tsp fruit salt

Other Ingredients
1 tsp oil
1/2 tsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts (kaju)
4 curry leaves (kadi patta)
1/2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
a pinch of asafoetida (hing)
oil for greasing

For Serving
coconut chutney

Method
For the batter

  1. Combine all ingredients together, except the fruit salt along with 1 cup of water in a deep bowl andmix well. Keep aside for 10 minutes.

How to proceed

  1. Heat the oil and ghee in a small non-stick pan, add the mustard seeds, urad dal, cashewnuts, curry leaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for 1 minute.
  2. Add this tempering to the batter and mix well.
  3. Just before steaming, add the fruit salt and 2 tsp of water over the batter.
  4. When the bubbles form, mix gently.
  5. Pour a little batter into each greased idli mould and steam in a steamer for 7 to 8 minutes or till the idlis are cooked.

How to pack

  1. Allow them to cool completely, pack in an air-tight tiffin box, with the coconut chutney in a separate air-tight box.

RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook
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