- Lightly roast Rava and set it aside in a bowl. Mix curd,1/4 th tsp salt, and as needed water to make a thick batter of pouring consistency. Cover and set aside for half-hour. Meanwhile, grate carrot and ginger. Finely chop green chilies and coriander.
- Heat oil and ghee in a pan and fry curry leaves. Add it to the batter. Add grated carrot and ginger. Sprinkle urad dal, mustard, and cumin seeds in the remaining oil. When they splutter, add asafoetida. Pour this tadka over batter and mix well. Add Eno and lemon juice and give it a good mix.
- Grease an idli mold and add 1/4 th tsp grated carrot in each mold. Pour a ladleful batter into each mold. Boil water in a steamer and steam for 15 minutes. Demould and serve soft fluffy Carrot Rava Idli with Tomato Capsicum Onion Chutney or coconut chutney and sambar in breakfast or as an evening snack.
A healthy carrot idli recipe
Instant Carrot Rawa Idli
#myrecipe
By Ritu Nayak
May, 31st
609
Servings
4 persons
Cook Time
45 minutes
Ingredients
14
- 16
Ingredients
- 1 cup rava or semolina
- 3 tbsp curd
- 1 tbsp lemon juice
- 3 tbsp carrot grated
- 1 tsp mustard seeds
- 1/4 th tsp cumin seeds
- 1 tsp urad dal
- 1 pinch asafoetida
- 10-12 curry leaves fried
- 1 tbsp coriander chopped
- 3 green chillies chopped finely
- 1 inch ginger grated
- As Per Taste salt
- 1 tsp Eno Fruit Salt
- 1 tbsp oil + 1 tsp ghee
- As needed water
Instructions
Notes/Tips
Healthy snack and eat it with chutney
