Wednesday, March 6, 2013

Rava Idli / Semolina Idli

On some holidays, when I feel lazy to cook breakfast, we go to a nearby hotel and my little one asks for the idli which has cashew on top. This she likes to dip in the coconut chutney and some mixed veg curry. She likes it a lot that she now asks me to make it at home and so I learnt this just for her.


I thought this is a time consuming breakfast, but when I made it the first time, I realized that this is the one of the easiest and definitely a delicious and nutritious breakfast.

This is a speciality of Karnataka. In this we can also add grated carrot and curry leaves.
One thing about this which I love the most is that, you don’t have to wait for the batter to ferment overnight like normal idli batter. As soon as we mix everything, its ready to get steamed. So what are you waiting for, just try this out …




Ingredients:
Adapted from rak’s kitchen

  1. Sooji / Semolina- 1 cup
  2. Curd- ½ cup
  3. Ginger( grated)- 1 tsp
  4. Green Chillies( chopped)- 2 nos
  5. Lemon Juice- ½ tsp
  6. Salt- as required
  7. Eno salt- ½ tsp
  8. Water- use as required
Tempering:
  1. Oil- 1 tbsp
  2. Mustard seeds- 1tsp
  3. Urad dal- 1tbsp
  4. Chana dal- 1 tbsp
  5. Cashews- few
Method:
  1. Grease the idli moulds with oil.
  2. Heat a kadai with oil and add the ingredients required to temper. Add ginger and green chillies, mix well.
  3. In the above kadai, add sooji and fry in a low flame till everything is mixed well.
  4. Remove from stove and let it cool. After it is cooled, add curd, lemon juice and required amount of water. Stir well. The batter should be like idli batter. Meanwhile heat the idli cooker with water.
  5. Add the eno salt to batter and mix well. Immediately pour this in the idli moulds and steam for about 8- 10 minutes.
  6. Soft and moist idlis are ready to eat.




16 comments:

  1. One of my favorite breakfast option. Looks so good

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  2. Hi Zareena.
    I am a regular follower of your blog. This surely looks like an easy stuff and something I can do with sooji. Couple of Q's
    1. Should I use the roasted sooji or just normal upma sooji
    2. Whats this eno salt and why you are adding it. Is there any substitute for that and whether its an essential item ?. Can I substitute it whit baking powder or yeast ?

    ReplyDelete
    Replies
    1. Hi Greeshma,
      Happy to know that you are a regular follower...
      You can use normal sooji, as we will be lightly roasting it along with the seasoning.
      Eno salt is nothing but the eno fruit salt that we get in sachet and in bottles. Eno fruit salt is used for relieving acidity. There are different flavours, but I used the normal white eno. In rava idli, this is used for making things rise without fermentation.
      For best results, eno fruit salt is recommended. To substitute eno fruit salt we can also add baking powder, but never heard about adding yeast.
      Hope this helps.... :)

      Delete
  3. Never tried to prepare from scratch at home, used to buy MTR. Nice texture and amazing clicks too.

    ReplyDelete
    Replies
    1. Just try this, you will love this. Its very easy dear.

      Delete
  4. Super perfect !
    http://recipe-excavator.blogspot.com

    ReplyDelete
  5. Delicious looking idlis...Loved the texture..

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  6. Love to start my day this idlis,spongy and prefect.

    ReplyDelete
  7. woww...beautiful snap dear.. looks so soft :)

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