RAVA IDLI
Ravva – fine – 2 cups
Green chilies – 5 tblsp
Thick curd (sour) – 2 cups
Finely chopped onions, medium sized - ½ cup
Oil – 5 tblsp
Ghee – 5 tblsp
Chopped coriander leaves – 2 tblsp
Curry leaves – 2 tblsp
Cooked peas (optional) – ¼ cup
Salt – 1 ½ tsp
Cooking soda – ½ tsp
Garnish with:
Finely grated carrot – 2 tblsp
Coconut (fresh), scraped – 2tblp
Season with:
Cashew nuts – 1 ½ tsp
Black gram dhal – ½ tsp
Bengal gram dhal – 1 tsp
Mustard seeds – ¼ tsp
Makes 18 -20 idlis
Mix Rava (roasted) with sour curds thoroughly so that no lumps are formed. Fry seasonings in a little oil along with chopped onions for about 2 -3 minutes. Pour curd, Rava mixture, salt chopped chillies, coriander leaves and soda. Mix well and immediately pour into oil-greased Idli plates and steam for 10 minutes or till it is cooked.
For garnishing fist put in the carrots and the broken cashews and then pour the rawa mixture on top. To get the best Rava idlis heat the pressure cooker only with water for a couple of minutes and then keep the Idli plates inside it.
Serve hot with coconut chutney or vegetable Korma.
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