Rava Idli ( Microwave Recipe)
by Tarla Dalal
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Soft and spongy rava idlis can be made in a jiffy for a quick and satiating breakfast.
- Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.
- Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on high for 2 minutes.
- Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.
- Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on high for 1 minute. Grease the idli moulds using little oil.
- Add the tempering and the fruit salt to the batter and mix well.
- Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on high for 2 minutes.
- Repeat with the remaining batter to make 8 more idlis.
- Serve hot with coconut chutney and sambhar.
- Handy tips :
- Fruit salt contains sodium so the salt has to added accordingly.
- After adding fruit salt you have to make the idlis immediately as the fruit salt will loose its effect very soon.
- The idlis will not fluff up very well.
- We have used plastic microwave safe idli stand with 8 idlis in each container.
- You can use small glass bowls instead and cover them with plastic (microwave safe) wrap to retain the moisture.
- The time taken to cook the idlis will depend upon the number of idlis you make at a time.
Nutrient values per idli
|Vitamin A||29.7 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.4 mg|
|Folic Acid||0.7 mcg|
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