Reshma Aslam tells us how to whip up a popular south Indian dish for breakfast.
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It's time to indulge in soft, fluffy, melt-in-the-mouth rava idlis!
An easy-to-make breakfast, rava idli is a tasty twist to regular idlis.
Rich in potassium, iron and proteins, rava or semolina improves the heart's health and also helps in losing weight.
Here's how you can prepare this dish at home.
Rava Idli
Ingredients
- 1 cup rava (semolina or sooji)
- 1/2 cup sour curd
- 3 to 4 chopped green chillies
- Few chopped coriander leaves
- Few chopped curry leaves
- Few chopped cashew nuts
- 1 tsp mustard seeds
- 1 tsp chana dal
- 3 to 4 tbsp water
- 2 tbsp ghee
- 1 packet of Eno
- Salt as required
- Oil
Method
For tempering
- Heat a pan with a teaspoon of oil and mustard seeds. Let the seeds pop.
- Add chana dal and fry until it turns golden in colour.
- Add chillies and cashew nuts. Fry further.
- Add curry leaves and switch off the gas. Keep the mixture aside.
For rava idlis
- Heat a pan and add ghee.
- When the ghee is hot, add rava.
- Fry until the rava emits a nice aroma.
- Mix the tempering to the rava.
- Add curd. Mix well and ensure no lumps are formed.
- Add water and coriander and make a batter. The batter shouldn't be too thick or thin.
- Add salt and keep it aside for 30 minutes.
- Grease the idli moulds with oil.
- Fill the idli cooker with hot water.
- Add the Eno packet to the rava batter while stirring fast.
- Pour a ladleful of batter in each of the moulds.
- Place the moulds in the idli cooker. Steam for 15 minutes.
- Once done, switch off the gas and open the cooker.
- Check the idlis by piercing a toothpick in it. If the tooth pick comes out clean, the idlis are done.
- Remove them from the moulds. Serve hot, with coconut chutney.
*Lead image used for representational purposes only.
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