Rava Idli
Equipment
- Pan
- Bowl
- Idli moulds
- Cocktail stick
- Toothpick
- Steamer
- Pressure cooker
- Heatproof bowls
- Ramekins
- Double boiler
- Egg poacher
Ingredients
- 125 ml Vegetable oil (1/2 cup), plus extra for oiling
- 1 tablespoon Urad dal rinsed and drained
- 1 tablespoon Chana dal rinsed and drained
- 400 g Semolina (Semolina flour) (2 1/4 cups), fine
- 250 ml Natural (plain) Yoghurt (1 cup)
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Ginger Paste
- 12 Curry leaves chopped
- 1/2 teaspoon Asafoetida
- 6 Green chilies de-seeded and chopped
- 1 teaspoon Mustard seeds
- Salt
Instructions
- Heat the oil in a large pan, add the lentils and semolina and fry for about 2 minutes, or until lightly roasted.
- Put the yoghurt, baking powder, ginger paste, curry leaves, asafoetida, chillies, mustard seeds and 250ml / 8fl oz (1 cup) water in a large bowl, season with salt and mix together.
- Set aside for 30 minutes, then whisk the mixture to make a batter. Set aside for 4-6 hours.
- Oil idli moulds with a little oil and pour a ladleful of the batter into them.
- Steam in a steamer or pressure cooker for about 10-12 minutes, or until cooked.
- To check if the idlis are done, insert a cocktail stick (toothpick) into the middle and if it comes out clean, they are cooked.
- If using a pressure cooker, don't apply the weight or whistle. Carefully remove from the steamer and allow to cool for 1-2 minutes.
- If you don't have idli moulds then use small heat proof bowls, such as ramekins. Oil them lightly before filling them with the batter and steaming them in either a double boiler or an egg poacher.
Video
Nutrition
Serving: 4gSodium: 308mgCalcium: 147mgVitamin C: 69mgVitamin A: 176IUSugar: 5gFiber: 8gPotassium: 290mgCholesterol: 8mgCalories: 717kcalSaturated Fat: 27gFat: 35gProtein: 17gCarbohydrates: 85gIron: 5mg
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