1) Rava (semolina/sooji) - 1 1/2 cups ( if you do not have pre roasted rava remember to dry roast the rava in a skillet. Constantly stir it to keep from burning and till it emanates a fragrance)2) Sour buttermilk or loose yoghurt - 2 cups
For garnish
Finely chopped green chillies - 3 nos
Finely chopped ginger- 1 large piece
Roasted peanuts with skins removed - 2 teaspoons ( coarsely break them up)
Cashews - optional
Toor dhal - 1 teaspoon
Mustard seeds
Curry leaves
Marinate the rava in buttermilk for about 2 hrs. The rava bulks up to form a thick batter. Add a little water if too thick. However, this should be a little more thicker than the ordinary idli batter.Heat a little oil and crackle the mustard seeds. Add the rest of the ingredients for garnishing and str till golden brown. Add to rava mixture with salt.Pour into Idli moulds and steam cook till done.
Toor dhal - 1 teaspoon
Mustard seeds
Curry leaves
Marinate the rava in buttermilk for about 2 hrs. The rava bulks up to form a thick batter. Add a little water if too thick. However, this should be a little more thicker than the ordinary idli batter.Heat a little oil and crackle the mustard seeds. Add the rest of the ingredients for garnishing and str till golden brown. Add to rava mixture with salt.Pour into Idli moulds and steam cook till done.
PS: The picture shows rava idli served with karuvepilai chutney. For karuvepilai chutney recipe, see under 'Chutneys'.
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