Breakfasts are the toughest of meals for me. It's hard to impress my hubby and he is very particular about his likes and dislikes. Healthy meals mean nothing to him and he prefers the same mundane stuff to anything new that is nutritious. Hence maggi is the most popular breakfast at home. I have been wanting to try rava idlis for some time now. I had them a couple of times at vegetarian joints and also tried the MTR ready made mix at a friends place so thought of trying it once. It did not turn out as perfect as I wanted to but I think its a passable breakfast. Being Keralites we have just the normal idli and maybe because of this my hubby does not appreciate any other form of idli but my mom did like these and so I think I passed in flying colours. I read a couple of recipes but this one is from the blog edible garden. I have modified it a bit.
Ingredients for Rava idli
Semolina/ Rava- 1 1/2 cup
Channa dal- 2 tsp
Channa dal- 2 tsp
Urad dal- 2 tsp
Mustard seeds- 1 tsp
Asafoetida- 1/4 tsp
Yoghurt- 2.5 cup
Eno fruit salt- 1 tsp
Yoghurt- 2.5 cup
Eno fruit salt- 1 tsp
Oil- 2 tbsp
Curry leaves- a handful
Chopped cilantro- a handful
Salt to taste
Salt to taste
Direction
Heat oil in a pan and add the mustard seeds followed by the dals. Fry till the dals turn golden brown.
Now add the semolina and fry till the semolina is golden. Cool this mixture.
Add half the yoghurt, salt and fruit salt along with curry leaves and cilantro and mix well. Keep the batter aside for 15 minutes. Add rest of the yoghurt and mix the batter to make idly.
Grease the idly moulds with oil. Pour in the batter into the moulds.
Steam the idlis for 10 minutes and your rava idlis are ready. We had them with piping hot sambar and they were quite spongy. Hope you would love these, try them with some grated coconut in the batter if you are a coconut fan.Till we meet again this is Teena signing off.