Wednesday, June 18, 2014

Rava Idli

Since I am maintaining a low-calorie diet for last few months (yes, this time with success!), cooking has become a real task! Always I need to search for something nutritious, low -calorie yet tasty and off course it has to be filling. Idli is one of the most healthy Indian breakfast dishes. If it is Rava Idli (semolina idli), then the whole thing becomes much lighter and easier. Easier, because you don't need to soak rice and lentil and then grind or ferment. This is instant version of idli. Lighter and lower in calorie, as we are not using rice or lentil in it...it's only semolina. But most of the times I add some vegetables to it.
Sharing the way I make it.


Yield 8-10 Idlis
Ingredients for Rava Idli :

  1. Rava /semolina /suji 1 cup
  2. Thick sour curd 3/4 cup 
  3. Water 1/4 cup 
  4. Beans 2 (finely chopped)
  5. Carrot 1/4 of a medium carrot (finely chopped)
  6. Red onion 1/4 of a medium onion (finely chopped)
  7. Ginger 1/2 tea spoon (finely chopped)
  8. Chilli 1 (finely chopped)
  9. Curry leaves few 
  10. Cashew nuts 6-7 (broken in pieces)
  11. Black mustard seeds 1 tea spoon
  12. Bengal gram 2 table spoon (soaked)
  13. Asafoetida 1 fat pinch
  14. Oil 1 table spoon + little more to grease idli stand
  15. Salt to taste 
  16. Eno fruit salt 1 tea spoon (flat/leveled)..do not use any flavor, use original one.
How to prepare Rava Idli :
  • Heat up a pan with oil and temper with hing, bengal gram, mustard seeds and curry leaves. Stir continuously until it's fragrant. Now add broken cashew nuts and fry till they are light golden.
  • Reduce the flame and add semolina at this point. Stir continuously and cook over low flame until rava changes it's colour to very lighter shade of golden (do not fry too much). Shift this mixture to a mixing bowl.
  • Now add all vegetables to rava mixture. Add salt. Mix very well.
  • Beat curd and water to smooth in a separate bowl. Add half of this curd to rava and vegetable mixture. Mix well. Now add rest of the curd to it. Mix again.
  • Heat 1 glass water in a deep pan (which should have a tight fitting lid which can accommodate the idli stand) and bring it to boil. Cover it with a lid and keep the flame low. Use a proper idli cooker if you have one.
  • Now grease the the idli moulds with little oil.
  • Back to the batter. Check the batter..use a splash of water if it seems too thick (do not add water if not necessary). Mix with a spoon. Now add Eno. Mix with light hands. Do not mix too much after adding Eno. Put 2 tea spoon batter to each idli mould.
  • Now steam on medium heat for 10 minutes. Take the stand out from steamer. Rest it for 2-3 minutes and then unmould idlis with a knife or end of a spoon..
  • Serve hot with Sambar and chutney .
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2 comments:

  1. Idlis look so soft and delicious. Wonderfully prepared.
    Deepa

    ReplyDelete

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