Quick Rava Idli
by Tarla Dalal
Added to 647 cookbooks
This recipe has been viewed 73442 times
Rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. The buttermilk imparts a welcome sourness to the idlis, while the tempering adds to the flavour. Throw in a spoon of cashews with the tempering for a crunchy interlude.
- Mix the semolina, buttermilk, oil and salt together in a bowl. Keep aside for at least 30 minutes.
- Prepare the tempering by heating the oil and adding the cumin seeds, coconut, green chillies and curry leaves. When the cumin seeds crackle, add the tempering to the semolina batter.
- Add the fruit salt, mix well and pour the batter into greased idli moulds. Steam for 7 to 10 minutes.
- Serve hot with a chutney of your choice.
Nutrient values per idli
|Vitamin A||69.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0.3 mg|
|Folic Acid||1.6 mcg|
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