- Heat ghee in a non-stick pan kept over medium heat. Add asafoetida along with mustard seeds and cumin seeds. When they start to sputter, add urad dal, channa dal, green chilies, curry leaves and fry them for about 10-20 seconds. Add sooji and fry for about two minutes till it starts to change color and turns aromatic. Take the mixture off the heat and set aside to cool for about 5-10 minutes. Add yogurt, salt, cilantro, and water to form a mixture. Set the mixture aside for 20-30 minutes. The batter is now ready to make the idlis. Add 1 cup of water in the idli steamer and let the water come to a boil over medium heat. Add Eno fruit salt to the semolina batter and mix till the batter turns light and foamy. Grease the idli stand with oil and take a ladleful of batter and fill the idli mold. Put the idli stand inside the steamer and close the lid. Let the steam build for 10-12 minutes before switching off the gas. Wait until the steam is released before you take the idli stand out. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out. Serve hot with coconut chutney.
Rava idli
#myrecipe
By Arun Kumar
Mar, 7th
603
Servings
4 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Ghee
- Hing
- Mustard
- Cumin
- Urad dal
- Chana dal
- Cashew
- Curry leaves
- Green chillies
- Sooji
- Yogurt
- Water
- Corinader
- Salt
- Eno
- Oil
