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Showing posts with label idli. Show all posts
Showing posts with label idli. Show all posts

Friday, January 27, 2012

Rava Idli

Rava, usually used to prepare Upma can also be used to prepare delicious idli.

  • Roasted Rava - 1 cup
  • Curd - 1 ½ cup
  • Finely Chopped Ginger -  ½ tsp
  • Grated Carrot - 2 tbsp
  • Green Chillies - 2 nos
  • Mustard seeds - ½ tsp
  • Channa Daal - 1 tsp
  • Urad Daal - 1 tsp
  • Cashewnut - 10 nos
  • Ghee - 1 tbsp
  • Curry leaves - A few
  • Chopped corriander leaves -2 tbsp
  • Sugar - ½ tsp
  • Salt to taste

  • Heat ghee in the pan and fry cashewnut and take it aside.
  • Add mustard seeds and wait for them to splutter. 
  • Add channa daal, urad daal and fry it.
  • Add green chilies and chopped ginger and saute for a minute. 
  • Add rava, mix well and roast for a minute.
  • Remove from fire and add grated carrot, chopped corriander leaves, salt, sugar, curry leaves and curd and mix well.
  • Now the Idli batter is ready.
  • Grease the idli mould with oil.
  • Put fried cashewnut in the center of each idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 10 - 12 minutes.
  • Turn off the stove and let it cool.
  • Remove the idlis from the mould and serve.

Recommended Combination: Serve with Chutney or sambar.

Monday, March 22, 2010


Idli is a popular food throughout South India.
Idli is a fermented food which is prepared by steaming fermented black gram (Urad Daal) and rice batter. It makes an important contribution to the diet as a source of protein, calories and vitamins, especially B-complex vitamins, compared to the raw unfermented ingredients.

  • RawRice -2 cups
  • Urad Daal - 1 cup
  • Water - as required
  • Salt - 1 tsp

  • Soak rice and Urad daal separately for 5 hours.
  • Nicely grind rice and Urad daal separately in water.
  • Mix together rice, daal and salt.
  • Keep it overnight to ferment.
  • Spread oil on the idli mould.
  • Pour the batter in the mould .
  • Steam the vessel for about 8- 10 minutes.
Recommended Combination: Serve hot with Sambar or Chutney.