Sunday, April 10, 2016

Vegetable Rava Idli

Rava idli is one of the simple recipe which combines the goodness of many vegetables and spices. It’s not just healthy and irresistible but also very easy to prepare too. Since there is no soaking, grinding or fermenting involved, you can enjoy these idlis at any time without the preplanning. My son love this idli very much. so often I prepare this idli for breakfast.


Rava /Semolina – 2 cups

Oil – 2 Tbsp

Mustard Seeds – 1 tsp

Asofoetida (Hing) – pinch

Channa Daal – 1 tsp

Urad Daal – 1 tsp

Broken Cashew Pieces – 1 Tbsp

Thick Yogurt (curd)– 1 cup

Curry Leaves – 1 sprig

Cabbage,grated Carrot-1/2 cup

Green Chili – 1 (to taste), finely chopped

corriender-2tbsp finely chopped

Ginger – 1 tsp, finely grated


Salt – 1 tsp (to taste)

Water – 1 cup

1.Roast rava it on medium flame until it turns light brown, stirring continuously. Make sure that it does not burn. Turn off the flame and transfer it to a plate. Allow it to cool for 7-8 minutes.
2.Heat 1/2 tablespoon ghee and 1 tablespoon oil in a heavy based pan or kadai. Add mustard seeds; when they start to crackle, add  asafoetida, chana dal and urad dal. Sauté until dal turns light brown. Add curry leaves, and cashew nuts and sauté for 30-40 seconds.
 3.After 2 hrs , in a large bowl add curd in rosted rava,put little water around 1/4 cup to bring consistency to the batter , add mixed vegetables , chopped green chilli, minced ginger , salt and. coriander leaves and mix properly
 4.Grease the idli plates with ghee and pour in  a ladle this idli batter into the idli plates and steam it for 10-15 minutes .
5. Remove it from idli plates and serve hot with your choice of chutney

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