Rava Iddly
by pearlie
28 Feb 2004
This recipe has been viewed 4073 times
Rava idly is a soft, spongy idli recipe which is prepared from a batter comprising of rava or semolina. Enjoy the hot steamed rava idlis with coconut chutney as snack or breakfast.
Rava Iddly recipe - How to make Rava Iddly
Preparation Time: Cooking Time: Total Time:
2 cups semolina (rava) fried to a golden brown in 2 tbspns of oil keep aside
2 tsp oil for frying the semolina (rava)
4 cups curds (dahi) (use the same cup for measurement)
2 tsp baking powder
salt to taste
2 to 3 green chillies, finely sliced
water as required
1/4 cup fried cashewnuts (kaju) - broken half & half
1 to 2 tbsp finely chopped coriander (dhania)
1 to 2 tsp grated ginger (adrak)
For the Seasoning
1 tsp mustard seeds ( rai / sarson)
a few curry leaves (kadi patta) (if fresh chopped - if dry crushed)
1 tsp chana dal (split Bengal gram)
1 tbsp oil for seasoning
Method
- Mix the rava, curds & salt, add the ginger, chillies corriander leaves, fried cashewnuts & mix well,
- Fry the seasonings (mustard seeds, curry leaves & channa dhal) & add to the batter mix well & leave it to stand for ½ an hour
- Then pour in greased iddly moulds & steam as per iddly’s.
- Serve with chutney’s & sambar or iddly mulagai podi.
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