A great way to use up any leftover chutney is to prepare these healthy Rava Idlis and have them with coconut chutney and sambar for a wholesome breakfast. The chutney can be made in the usual way one makes at home. Hence in this way you can convert your same old boring idli into something interesting and appetizing. Enjoy having them for breakfast, lunch, dinner or pack them for a lunch box meal.
This is an instant version of Rava Idli. There is no soaking, grinding or fermenting required in this recipe and the idlis are absolutely soft and fluffy. They are light on the tummy and can be relished anytime of the day.
You may add finely chopped or grated veggies to make them more healthy and nutritious. Coconut chutney and sambar are the best accompaniments to this South Indian delicacy. So check out the step by step pictorial recipe to prepare this dish.
- 1 cup semolina
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1-2 dry red chilies, broken
- 1 sprig curry leaves
- 1/4 tsp. asafoetida
- 1 tbsp. chana dal
- 1 tsp. urad dal
- 1 tsp. ginger, grated
- salt to taste
- 1 cup yoghurt
- 1/4 cup green chutney
- few cashew nuts, chopped
- 1 tsp. eno fruit salt
- oil to grease the idli moulds
Heat oil in a pan and temper with mustard seeds, cumin seeds and dry red chilies.
After it stops spluttering, add the curry leaves, chana dal, urad dal, ginger and asafoetida. Sauté for a few seconds.
Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.
Add the semolina and stir fry till light brown. Switch off the flame and allow it to cool down.
Add the yoghurt, salt, green chutney and chopped cashew nuts. Give it a stir and add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required.
Add the eno fruit salt and 1 tsp. water to activate it. Mix well and then spoon the batter into greased idli moulds.
Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them and serve with coconut chutney and sambar for a sumptuous breakfast.
Heat oil & temper with mustard seeds, cumin seeds & dry red chilies.
After it stops spluttering, add curry leaves, chana dal, urad dal, ginger & asafoetida. Sauté for a few seconds.
Add yoghurt, salt, green chutney & chopped cashew nuts. Give it a stir & add required quantity of water to make a batter of pouring consistency. Set aside for 15 minutes. Add more water if required.
Add eno fruit salt & 1 tsp. water to activate it.
Mix well & then spoon the batter into greased idli moulds.
Steam for 12-15 minutes on medium flame. After it cools down a bit, demold them.
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