Rava Idly / Semolina Idly (Instant)

Rava Idly / Semolina Idly (Instant) - Plattershare - Recipes, food stories and food lovers
The very first time when I tasted Rava Idly in Adiga’s, Bangalore. I have been a great fan for it till today, so was hunting for this recipe long time back itself. But just now got to know this recipe and there was no late in the morning and prepared it the very next day morning. Idly tasted delicious, as the same as that of Adiga’s. I have used Eno, for instant recipe and so it’s ready in minutes. Good to pack in lunch box for kids, also a big boon for working people. Goes out well for both breakfast and dinner when served with chutney, saagu and tiffin sambar. But since I as in hurry burry I couldn’t prepare saagu, will update the recipe of saagu soon. Let us move on to the recipe…
4 from 1 vote
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Breakfast
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 5

Ingredients
 

  • 2 cup Semolina or rava rava â
  • 1 cup Yogurt or curd curd â
  • 1 no Green Chillies â
  • leaves Coriander â two handsful
  • 2 stick Ginger â â œinch
  • 1/4 tsp Asafoetida â
  • 1/4 tsp Mustard Seeds â
  • 1/4 tsp Split Blackgram €“ ¼ Tsp split blackgram â
  • 1/2 gm Channa Dal bengal kadalai paruppu â
  • 10 cashews â nos
  • a leaves Curry â
  • 2 tsp Eno powder â
  • 1/4 tsp Turmeric Powder optional â
  • 2 tsp Clarified Butter or ghee ghee â
  • 1-2 tsp Salt or as per taste
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Instructions
 

  • In a kadai, dry roast rava/semolina until it turns golden brown. Transfer it to a bowl and let it cool.
  • Heat clarified butter/ghee in a tadka, add in the mustard seeds, split blackgram, channa dal/bengalgram, curry leaves and wait until they crackle.
  • Broke the cashewnuts into pieces and add in the tadka, cook until it turns golden brown. Pour it to rawa/semolina.
  • Wash and finely chop the coriander leaves into fine pieces and peel and grate or finely chop the ginger and green chilies.
  • Add the chopped coriander leaves, ginger, green chilies, salt, asafoetida, turmeric powder and curd/yogurt. Mix it well.
  • Add in the eno powder and pour in a cup of water, give a stir, it starts bubbling.
  • The batter should be in dosa consistency, wait for 5 mins.
  • Now pour a spoonful of batter in the idly mould and steam for 5 mins or until the idly is done.
  • Serve hot with any chutney and tiffin sambar. I have accompanied with coriander chutney and tiffin sambar.

Recipe Notes

Turmeric powder is optional. For more breakfast recipe, check out this link: http://madraasi.com/recipes/breakfast-dinner/

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4 from 1 vote
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Madraasi Deepa
Madraasi Deepa

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