Rava or Semolina is the broken rice, it is used for making idly , dosa or even made as cake. I love the rava kesari which my mom makes, it is one of the common sweet made in south india. Rava upma is a widely known breakfast. But this is a different style of preparing idly with rava. This is done by soaking rava in yoghurt.
It tastes fantastic, I am a huge fan of yoghurt in all forms. During my college days, my friends used to make pranks on me for bringing yoghurt rice for lunch everyday :)
Serves - 4
Preparation time - 60 minutes
Ingredients:
Idly rava - 2 cups
Yoghurt - 1 cup
Water - 1 cup
Salt - as required
Ginger - 1 inch piece
Turmeric - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tbsp
Cashew nuts - few
Black pepper corns - 5
Oil - 5 tbsp
Carrot - 1
Curry leaves - few
Coriander leaves - few
Method:
In a pan add rava and 3 tbsp of oil and roast it for 5 minutes. Allow it to cool . Mix it with curd. Now add water and salt stir it nicely. Allow it to get soft for 1 hour. You can even add yoghurt if its sour for better taste. Chop the ginger finely.
Note: If you're adding buttermilk keep stirring while you add to avoid the formation of lumps.
In the pan heat oil, add mustard seeds once it splutters. Add urad dal + channa dal + black pepper corns then add ginger.
After 1 min add cashew and curry leaves. When cashew turns golden brown switch off the flame.
Mix it with the rava+yoghurt mixture. Add coriander leaves and grated carrot.
In idly pot, boil water and pour this in the idly mould. Stir before you pour on every idly mould in the pan. After you see the steam coming out of the pan, open the lid and prick it using fork. If the fork comes out clean, the idly is ready to serve.
Note: while checking the idly, keep the stove on low flame to avoid the steam flashing on you.
Allow it to cool, then remove the idly from mould. Or else, it can break.
Enjoy with coconut chutney or tomato-thokku.
Thanks for reading :)
VP
It tastes fantastic, I am a huge fan of yoghurt in all forms. During my college days, my friends used to make pranks on me for bringing yoghurt rice for lunch everyday :)
 |
| Rava Idly |
Serves - 4
Preparation time - 60 minutes
Ingredients:
Idly rava - 2 cups
Yoghurt - 1 cup
Water - 1 cup
Salt - as required
Ginger - 1 inch piece
Turmeric - 1 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tbsp
Cashew nuts - few
Black pepper corns - 5
Oil - 5 tbsp
Carrot - 1
Curry leaves - few
Coriander leaves - few
Method:
 |
| Rava Idly |
In a pan add rava and 3 tbsp of oil and roast it for 5 minutes. Allow it to cool . Mix it with curd. Now add water and salt stir it nicely. Allow it to get soft for 1 hour. You can even add yoghurt if its sour for better taste. Chop the ginger finely.
Note: If you're adding buttermilk keep stirring while you add to avoid the formation of lumps.
In the pan heat oil, add mustard seeds once it splutters. Add urad dal + channa dal + black pepper corns then add ginger.
After 1 min add cashew and curry leaves. When cashew turns golden brown switch off the flame.
Mix it with the rava+yoghurt mixture. Add coriander leaves and grated carrot.
In idly pot, boil water and pour this in the idly mould. Stir before you pour on every idly mould in the pan. After you see the steam coming out of the pan, open the lid and prick it using fork. If the fork comes out clean, the idly is ready to serve.
Note: while checking the idly, keep the stove on low flame to avoid the steam flashing on you.
Allow it to cool, then remove the idly from mould. Or else, it can break.
Enjoy with coconut chutney or tomato-thokku.
Thanks for reading :)
VP
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