Rava Idli

Some of my friends have been asking for an easy Rava Idli recipe and here it is...This morning I was so lazy to prepare breakfast, and this came to my rescue. There is no need to plan ahead, soak, grind or ferment unlike the regular idli. Within 30 minutes, yummy rava idli is ready...My little girl who doesnt eat rava upma, will happily have this one. Adding carrots and beans  makes it colourful and healthier too. Rava idli can be had for breakfast, with evening tea( if you are really hungry) or for dinner...

Ingredients:

Rava/Semolina - 1 cup

Jeera - 1/2 tsp

Chana Dal - 1 tbsp

Finely chopped Ginger - 1/2 tsp

Thick Curd/yoghurt  - 2 cups

Baking soda - 1/2 tsp (makes idli very fluffy and soft)

Carrot - 1 or 2, grated (optional, but it makes the idli healthier and gives a light orange shade to it)

Coriander leaves - a few, chopped

Salt

Oil 

Yields around 10-12 idlis.

Preparation:

1. Heat a little oil in a pan and add jeera followed by Chana dal and ginger and saute. You may also add chopped cashew nuts if you like. Add Rava and roast till golden. Turn off the stove and let it cool.

2. Add grated carrot, coriander leaves,salt and curd. Add baking soda and mix well and keep aside for 10 mins. You may add finely chopped beans also to this.

3. The idli mix thickens after 10 mins. Add a little more curd or water. The mix should be thicker than regular idli batter.

4. Grease idli moulds with a little oil. Scoop the idli mix into the moulds and steam for 10-15 mins till idlis are cooked.

5. Let it cool for sometime and remove from moulds.

Serve with Onion chutney, Tomato chutney or any other chutney of your choice. Sometimes I just eat it as it is and it tastes good too..

Liinking this to Quick & Easy recipes event and  Anyone can cook - Series 26

Rava Dosa

Rava dosa is a tasty and easy to cook option for a quick breakfast or dinner. The advantage of rava dosa over the regular dosa is that it doesn't involve soaking of ingredients, grinding, fermenting etc. I never thought I could make crisp rava dosa like the restaurant ones, because my dosas always turned out to be a little softer. It was recently that I found that the batter has to be of watery consistency to get crisp dosas and this tip came from Sanjay of Vahrevah. So, now my rava dosas are as crispy as restaurant ones, thanks to Sanjay.

Ingredients:

Rava/Semolina - 1 cup
Rice Flour - 1 cup
Maida/Plain Flour - 1/2 cup
Jeera/Cumin seeds - 1 tsp
Crushed black pepper - 1 tsp
Onion - 1, finely chopped
Finely chopped Ginger - 1 to 2 tsp
Yoghurt - 2 tbsp (optional)
Coriander leaves - a few, chopped
Salt
Water
Ghee or Oil

Preparation:

1. In a bowl, mix rava,rice flour and maida. Add jeera, pepper, onion, ginger, yoghurt, salt and lots of water to make a very watery batter. Check Sanjay's video to get an idea of the batter consistency. I usually keep this batter aside for about 20 minutes and  make chutney  in the meantime.
2. Heat a flat dosa tava. As the batter is watery, you cannot pour it like the normal dosa batter. So, sprinkle the batter on the hot tava using a ladle or your hand. The dosa has to be cooked on medium-high flame and it takes more time to cook than regular dosa. When it is almost cooked, drizzle ghee or oil. The dosa gets crisp and separates from the edges. You can flip to the other side to make it even crispier.

Serve with any chutney of your choice. Why not try my Onion Chutney or Tomato Chutney?

Sending this to Show me your Dosa hosted by Divya

Also goes to Dosa recipes hosted by Sameena