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Tuesday, March 24, 2009

Rava Idli



Idli is a healthy food and much loved South Indian snack, made by steaming a batter consisting of fermented black lentils and rice. Most often eaten at breakfast or as a snack, idlis are usually served with green / coconut chutney and sambar. One of my colleagues used to bring idlis with molagai podi (mixtures of crushed dry spices).

Rava Idli is a popular variety of idli, a speciality of the state of Karnataka in India. Rava means semolina (suji) in the native Kannada language. Rava Idli is usually found in restaurants that serve the Udupi cuisine. During our stay in Bangalore, we tasted Rava Idli in a popular restaurant “Udupi Park Family Restaurant” on Airport Road, opp Kemp Fort.

Serves: 8-10 idlis

Ingredients:

  • ½ cup semolina / rava / suji
  • 150 gms / 1 cup sour curd
  • 1 tsp fruit salt / eno
  • 1 tbsp cashewnuts
  • ¼ tsp soda-bi-carbonate
  • 6-8 curry leaves
  • 2-3 dry red chillies
  • 1 tsp mustard seeds
  • 3 tsp white oil
  • water (as required, for batter)
  • 1 tsp ghee
  • salt to taste
Procedure:

  1. Heat oil in a kadhai, add the curry leaves and mustard seeds and let them splutter.
  2. Lower the flame, add the cashewnuts, dry red chilies, sauté a little and then add the semolina (sieved).
  3. Roast till the semolina is light brown (don’t fry too much). Remove from flame and let the mixture cool thoroughly.
  4. Put all the ingredients in a mixer and blend to form a smooth powder.
  5. Take a bowl, add the powdered mixture, add curd and soda-bicarb & salt. (Add water as required, but not too much).
  6. Mix well to form a thick batter and keep aside for atleast 2 hours.
  7. Grease the microwave safe idli moulds with ghee and pour a ladle full of batter in the moulds (Remember not to fill the moulds to the top).
  8. Microwave (covered) at 60% power for 5-6 mins. Let it be in the microwave for 5-6 mins.
    Demould and serve with coconut chutney and sambar.

Tip:
First time I made idli in a microwave, I found that the idlis are not as soft as those made in a steamer / pressure cooker. So next time, I used butter milk instead of water while making the idli batter.
Be sure to use enough water in a microwave idli maker as the steam from the water helps in making soft idlis.

1 comments:

Malar Gandhi said...

Idly chutney and sambhar looks perfect dear. Love it. But hardly make idlies. Thanks for reminding those helahty b'fast!!

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