Rava Idli - a south indian breakfast dish made with roasted semolina / wheat rava / cream of wheat and veggies.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
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
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.