Aparna (inspirethoughts) wrote,

Rava Idli with Sambar

Every time I bring home the ready made Ravi Idli mix it always ends up getting infected with this little black bugs that keep creeping up in rice, flour and varieties of dals (pulses). It came to a point where in I stopped buying the ready made mix cause it was infecting other items too. **Sigh**

Yesterday I was craving for eating idlis so much and since no ready made mix, I decided to make it from scratch. Last time I had the box with the mix I had read the ingredients, which are pretty much what I usually have at home. So I thought why not try the same. And here you go, yummy Rava Idli made from scratch served with Sambar and Pickle. Now, I can make another style for my friend who loves idlis. :)

PS: I was so proud of myself that I thought I invented a new recipe. Well, a quick google search showed that the recipe is already online and all I did was re-discover it. Oh well, I am still proud. **Grinning foolishly**

Rava Idli from Scratch

Ingredients for Rava Idli: (For 12 Idlis)

Semolina / Rava (Coarse) -  2 Cups
Yogurt / Curd - 3 cups or as required
Cilantro / Coriander Leaves - a few sprigs chopped finely
Baking Soda - 1/4 tsp
Salt per taste

For Seasoning:

Urad Dal - 1 tsp
Mustard Seeds - 1 tsp
Asafoetida / Hing - a pinch
Green Chilis - 3 thin long ones chopped finely
Curry Leaves - 3 to 4 chopped finely
Cashewnuts - 10 to 12 chopped finely


1) In a flat pan, heat 2 to 3 tsps of Oil. Add Mustard Seeds and when splutter, add Curry Leaves, Asafoetida (Hing), Urad Dal, Cashewnuts and Green Chilis.
2) Stir well and let it fry for a minute.
3) Add the Semolina / Rava to the seasonings. Fry the Rava till it becomes light brown and emits a pleasant aroma. Keep it aside to cool.
4) In a bow add Yogurt and whisk it well. Add the Yogurt to the seasoned Semolina.
5) Add Salt, Baking Soda, Cilantro Leaves also into the seasoned Semolina. Mix all the ingredients into a semi-thick paste.
6) If the batter is not appropriately thick enough, add a little more yogurt or some water and mix well.
7) Leave it aside for 15 to 20 mins.
8) Now grease the Idli plates with ghee. Add spoonful of the batter into each moulds.
9) Pressure cook the Idlis in a cooker without whistle for 15 mins.
10) Remove from flame, cool and remove the idlis off the moulds.
11) Serve with Sambar and Mango Pickle. Can serve with Chutney powder too. Unfortunately I didnt have it at home this time to serve it.

PS: Link for Recipe for Sambar: http://inspirethoughts.livejournal.com/241889.html
Tags: kitchen fun, rasams, tiffins

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