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Rava Idli
Rava Idli - a south indian breakfast dish made with roasted semolina / wheat rava / cream of wheat and veggies.
Prep Time
30
minutes
mins
Cook Time
15
minutes
mins
Total Time
45
minutes
mins
Course:
Breakfast, dinner
Cuisine:
Indian, karnataka, south indian
Keyword:
breakfast, idli, ravaidli, southindianbreakfast
Servings:
8
Author:
Mullai Madavan
Ingredients
Ingredients - for soaking
1
cup
rava
roast with tempering
1/2
teaspoon
baking soda
3/4
cup
water
1
teaspoon
salt
1/2
cup
beaten yogurt
Ingredients - for tempering
1
teaspoon
ghee or oil
1/2
teaspoon
ghee
for roasting cashews
8
whole
cashews
halved / broken
1/2
teaspoon
mustard seeds
1/4
teaspoon
cumin seeds
1/4
teaspoon
split black gram
1/2
teaspoon
bengal gram
8
each
curry leaves
chopped
Ingredients - to add
1/4
cup
carrot
grated
2
tablespoon
green peas
2
each
green chilli
minced
1
teaspoon
ginger
minced
1/2
teaspoon
grated coconut (fresh or desiccated)
optional
1/4
cup
coriander leaves
chopped
Instructions
In a pan heat a little ghee and roast the cashews till golden brown. Remove and keep this aside.
Again heat oil /ghee in the pan and temper with mustard seeds, split black gram, bengal gram, cumin seeds, and curry leaves.
Add rava to it and roast tillit turns light brown. Transfer this to plate and keep it ready.
Combine beaten yogurt, water, salt and baking soda in a bowl and whisk well.
Take roasted rava with tempering, grated carrot,green peas, minced green chilli, ginger, chopped coriander and mix well.
Add this to the beaten yogurt mixture and let it soak for 30 minutes.
Meanwhile heat up the idli steaming pot with enough water added. Grease the idli mould with some oil. If using cloth then spread it over the plate.
Add in few cashews in each mould.
Pour a ladleful of batter to cover the cashews.
Put the lid on and steam it for 10 minutes.
When done,let it rest for few minutesand then demould them using a wet spoon or sprinkle little water and remove them off the cloth.
Serve hot with choice of chutney.