Tuesday, March 3, 2015

Rava Idli/Mini Rava Idly

I tried rava idly 3/4 times before with baking soda . But always the idly is dense and not spongy. Recently in a cook book, i read that eno salt gives spongy rava idly. so tried this recipe and the idly comes out really soft and spongy. Even after  4 hrs, it stays as soft. Now let's see the procedure. 



Ingredients
Rava/Semolina - 1 cup
Curd - 1/2 cup
Water - 1/2 + 1/2  cup(approx)
Salt - 1/2 tbsp (approx)
Eno salt - 1 tsp (lemon flavor)
Oil -1 tsp for greasing

To Temper
Cashew - 1tsp (broken)
Channa Dal - 1tsp
Grated Ginger - 1 tsp
Mustard & urad dal - 1/2 tsp
Green chili - 1 finely chopped
Curry leaves - few
Oil - 1tsp

Procedure

Keep everything ready for tempering . Heat oil in a pan and add the ingredients listed under "To Temper" one by one and saute it well.
Then add the semolina and saute it well for 5 mins and collect it in a bowl. Dont change the color of the rava.

Now add 1/2 cup of water and curd along with salt in to rava mixture and allow it to soak for 15 mins.

After 15 mins, the water will be absorbed, so add the remaining 1/2 cup of water along with eno salt and make it like idly batter.Grease the idly mould(i used mini  idly mould here) with oil and pour the batter.

Cook it in steamer for 5-7 mins or until the tooth pick inserted in center comes out clean.
Remove the mould from steamer and let it sit for 2 mins and then remove the idly from the mould using spoon.


Tasty and spongy rava idly is ready. Serve it with your favorite chutney or sambar.


Note:

  • You can add regular eno salt along with  tsp of lemon juice instead of lemon flavor one.
  • If you like, you can add grated carrot too.
  • Dont take the idly from the mould immediately, give some 2 mins resting time, so that it comes out clean.
  • I used regular rava,you can use idly rava too.But be careful in adding water. 
  • Add Eno salt just before cooking.



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