Tuesday, May 12, 2015

Instant Rava Idli

Idli or steamed indian dumplings has many variations.

When you run out of idli batter, the best is make an instant idli batter that does not require any soaking,grinding and fermentation.  It is your quick fix either for breakfast and dinner.  The idli itself is a complete meal with nuts and vegetable.  It is soft and crunchy because of cashew, goes well with coconut chutney and sambar or dhall fry.

Preparation Time : 20 mins + 5 mins resting of batter + 10 mins cooking
Quantity : 18 medium sized idlis
Serves : 3-4 person

2 cups of rava/semolina/suji
8 whole cashew nuts - break into small pieces
6 tbs of yogurt - whisked
3 tbs  thinly sliced carrot
2-3 green chilly- sliced finely
1 tbs sliced finely ginger
1 sprig of curry leaves - finely sliced.
Water enough to make a batter

2 tbs of ghee
1 tsp of mustard seeds
1 tsp of urad dhall
a pinch of asofetida

1.  Prepare your idly steamer

2.  Dry fry rawa.  Make sure not to burn the rava.  Keep an eye and constantly stir till slightly brown. Remove into a bowl to cool down.

3.  In the same pan, heat ghee. Roast the cashew nut till brown on low fire, remove only the roasted nuts into the rawa leaving behind the ghee.

4.  Into the hot ghee, add in mustard seeds.  Once splutter, add in urad dhall, once it turn brown and add in asofetida frying for a few seconds.

5.  Add in the chopped chilly, curry leaves and chopped ginger.  Fry for a few more minutes till aromatic.

6.  Next add in the sliced carrots and fry till the raw smell of carrot is disappears and it become soft and crumbly.  Remove from fire and add into the rawa mixture

7.  Add in the whisked yogurt and salt and mixing well .  Add in water slowly mixing at the same time.  The batter should be neither too thick nor too thin - medium consistency.



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