Rava idli
Time to cook
50 minutes
Difficulty
Easy
Serves
4
A quick and easy variation of traditional South Indian idli, steamed rice, and lentil cake. Rava idli is made with semolina, yogurt, and a mixture of spices and vegetables. It is typically served with coconut chutney and sambar.
Ingredients
Pure Cow Ghee
0.75 tbsp
Cashew Nuts, Raw
5 cashews
Mustard Seeds
0.25 tsp
Bengal Gram Lentil
0.5 tsp
Cumin Seeds
0.25 tsp
Curry Leaves
4 leaf
Asafoetida
1 pinch
Fresh Ginger
0.5 tsp
Picador Chillies
2.5 tsp
Carrots
0.75 tbsp
Coriander Leaves
0.75 tbsp
Salt
0.25 tsp
Semolina
0.5 cup
Curd
0.25 cup
Water
0.25 cup
Baking Soda
0.5 tsp
Step-by-step instructions to cook
Prep
Heat ghee in a pan over low to medium-low heat.
Add halved cashews and fry until golden. Remove and set aside.
In the same pan, add mustard seeds and let them splutter.
Add chana dal and fry till golden and crunchy.
Add cumin seeds (jeera) and fry for a few seconds.
Stir in chopped curry leaves, asafoetida, ginger, and green chillies; and fry for 10 seconds on low heat.
Add rava (semolina) and roast until aromatic and slightly changes colour. Avoid browning.
Cooking
Pour the batter into the idli moulds.
Place the moulds in a pot with hot water.
Cover with a lid and steam for 10 to 12 minutes on medium heat.
Carefully remove the idli plates and let them rest for 3 to 4 minutes.
Use a spoon to take out the rava idli and serve hot.
Nutrition information
(per serving)
Carbs
18.8
Proteins
4.1
Fats
4.3
Fiber
1.3
131
kcal
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