Friday, 12 October 2012

Rava idli | Steamed semolina cake | My first guest post | Kukskitchen






Thanks a bunch Meena @ random ramblings. She has an inspiring blog with lots of yummy recipes. Please do visit her space, if u haven't done so already. For the recipe follow the link below and share your valuable thoughts.  Rava idli 



A few things before you start:

- Use slightly sour natural yogurt for a better taste.
- If using roasted rava, skip sautéing rava in pan. 
- For a white idli, omit turmeric powder. 
- Best served hot with a hot cup of tea and tomato-coconut chutney



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Rava Idli
റവ  ഇഡലി 
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Ingredients:
1 – Rava / semolina -1 cup 
2 - Mustard seeds - 1/2 tsp 
     Urad dal / uzhunnu -1 tsp 
3 - Dried red chillies - 2 
     Curry leaves-1 sprig 
     Turmeric powder-1/4 tsp 
4 – Salt to taste 
      Baking soda-1/2 tsp 
5 - Yogurt-1 1/3 cup 
      Water – 1 /4 cup 
6 - Oil-1 tbs 

Method: 
  • Grease the idli pans and keep aside. 
  • Heat oil in a pan and splutter mustard seeds and urad dal. 
  • When the seeds begin to pop add broken red chillies, curry leaves and turmeric powder and saute for half a minute. 
  • Add rava, mix well and saute for 2 mins on medium high heat till rava turns golden brown in colour. 
  • Remove from heat, add the salt and baking soda and mix well. Set aside to cool. 
  • 5 minutes before making the idlis, mix in the yogurt. Set aside for 5 minutes. If the batter is too thick add water. The batter should be resemble idli batter. 
  • Steam for 10-12 minutes till done. 




Cheers



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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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