A popular South Indian dish. Needs a pressure cooker with idli maker attachment.
For 5 Person(s)
- 2 cup(s) rava, fine
- 5 Whole green chilies
- 2 cup(s) thick curd or yogurt
- 0.5 cup(s) finely chopped onions
- 5 tablespoon(s) cooking oil
- 5 tablespoon(s) ghee
- 2 tablespoon(s) chopped cilantro leaves
- 2 tablespoon(s) curry leaves
- 0.5 teaspoon(s) baking soda
- 1.5 teaspoon(s) salt, or as desired
- 1.5 teaspoon(s) cashew nuts
- 0.5 teaspoon(s) urad dal
- 1 teaspoon(s) chana dal
- 0.25 teaspoon(s) mustard seeds
- 2 tablespoon(s) finely grated carrots
- 2 tablespoon(s) fresh coconut, scraped
Rava Idli Directions
- Mix Rava (roasted) with sour curds thoroughly so that no lumps are formed.
- Fry seasonings in a little oil along with chopped onions for about 2-3 minutes.
- Pour curd, rava mixture, salt chopped chilies, coriander leaves, and soda.
- Put in the grated carrots and the broken cashews. Mix well and immediately pour into oil-greased Idli plates and steam for 10 minutes or until it is cooked.
- To get the best Rava idlis, heat the pressure cooker only with water for a couple of minutes and then keep the Idli plates inside it.
- Serve hot with coconut or tomato chutney.