Today is the final day of Blogging Marathon for this week and the letter is R for cooking with alphabets.So I made rava idly and this version sounds so simple and easy to make.
I used eno fruit salt to get the idly fluffy and soft.Here I used roasted vermicelli also along with the rava(semolina)
Though we like this idly a lot it rarely appears in my kitchen.After the themes were announced,I was happy to see the letter R so that I can make it for blog in steam cooking method.Off to the recipe..................
Basic Information
Preparation time ~10 minutes
Cooking time ~ 15 -20 minutes
Makes ~ 10
Ingredients
| Ingredient | Quantity |
|---|---|
| Semolina/rava/sooji | 11/2 cups |
| Vermicelli/semiya | 1/3 cup |
| Thick Yogurt/ketti thayir | 1 cup |
| Ginger/inji(finely chopped) | 1 tsp |
| Green chilly/pachamilagai | 2-3(finely chopped) |
| Eno fruit salt | 1 tsp |
| Carrot (grated) | 1-2 tbs(optional) |
| Cashews/mudiri | 10(halved) |
| Curry leaves/karivepillai | 1 sprig |
| Coriander leaves/kothamalli | for garnishing |
| Salt | 11/4 tsp |
| Oil | 2 tbs+1 tsp for greasing |
| Ghee/nei | 1 tbs |
For the tempering
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2 tsp |
| Urad dhal/uluthamparppu | 1 tsp |
| Channa dhal/kadalaparuppu | 2 tsp |
| Asafoetida/perungayam | a pinch |
Method
Whisk the curd and set it aside.Heat a tsp with oil and fry the halved cashews till golden,remove it.In the same pan heat the remaining oil and ghee.Do the tempering with the given ingredients the add ginger,green chilly and curry leaves.Add in the semolina.
Fry it in a medium flame till it becomes golden.Now add the roasted vermicelli and fry it for a minute.Put off the flame.
Add it to the whisked yogurt,add salt and mix it well.Adjust the consistency with water.Let it stand for 3-5 minutes.Now add the eno fruit salt and mix it well.
Grease the idly plate with oil and keep halved cashew in each circle and pour the batter.Steam it for 10-12 minutes or till a tooth pick comes out clean.With the help of knife or spoon remove it from the idly plate.
Rava Idly is ready.
Serve it with chutney of your choice.
- Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy idly.
- Here I used slightly sour yogurt to get a nice tangy taste.
- If the batter is too thick add little more water to adjust the consistency.
- If the batter is too thin also,the idly doesn't comes out good.
22 comments:
Hats off to your presentation skills... awesome clicks!!
Nice and delicious idli.. Looks great!
Agree with Sowmya, your clicks make it look out of the world...
Nice, healthy and filling idlis, love the presentation.
great presentation nalini ! rawa idli is one of my fav breakfast options, and we make it very often !!
Rava idli looks delicious . Your clicks are stunning , please give us a tutorial...
Spongy rava idlies with three different chutneys, thats a royal treat for me.
Bookmarking. .never tried this version though have read about it. The idlis look stunning and do I say the presentation is awesome:)
Love it with tri color chutney
loved the colors and the props playing in your background, lovely picture...and beautiful dish to start the day
Those idlis look so fluffy and delicious.
looks so soft and fluffy
Excellent presentation for the humble Rava Idli!!
Love the consisting of the pictures. Specially the way you served the chutneys in those spoons.
Ho, the auto correct, it composition become consisting in my earlier comment :). Lol!
this is the best way to share the great article with everyone
Thank you I was impressed by your writing.
I want to write like you thank you
Thanks designed for sharing such a pleasant thinking, piece of writing is good
Hello there! This post could not be written any better!
Anyways thanks for posting ideas.
Is really nice and would appreciate thank you.
Post a Comment