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Friday, 16 July 2010

Roasted rava/ sooji-3 cups
Thick curd-3 cups
Shredded coconut-1/4 cup
Green chilly finely chopped-2( +\- accoring to taste)
Hing/ asafetida- 1/4 tsp
Salt to taste
Curry leaves chopped-few
Corriander leaves chopped-1/2 cup
Broken cashewnuts fried-4 tbsp

For tempering
Mustard seeds-2 tsp
Urad dal-3 tsp
Channa dal-3 tsp
Oil-4 to 5 tbsp

For garnishing
Shredded carrots or peas or whole fried cashewnuts.

In a large bowl add thick curd and beat well, next add the shredded coconut, finely chopped green chilly, hing, curry leaves, coriander leaves, broken fried cashew nuts and salt to taste. In a tadka/ small pan heat oil, when oil is hot add the tempering ingredients and fry till dals are golden brown. Add the tempering to the curd mixture and mix well. Finaly add the roasted rava to the curd mixture and mix well so no lumps are formed. Set this rava idli batter aside for an hour. Add water to the idli cooker and bring to boil. Now seprate idli plates from the stand and grease the idli moulds with oil. Place the garnishing ingredient in each moulds and pour spoonful of rava idli batter into the idli moulds on idli plates. Mount the idly plates on to the idly stand and place the idli stand inside the boiling idli cooker and cover with the lid. Steam for about 15 mins. When the rava idlis are done, remove the idlis from the idli moulds and place in the insulated casserole. Serve hot Rava idlis with Coriander chutney and Sambar.


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