Rava idli recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Rava - 1 cup
  2. Shredded carrot - 1
  3. Finely chopped onion - 1
  4. Shredded coconut - 1/4 cup
  5. Green chili paste - from 2 or as needed.
  6. Yogurt | Curd - as needed
  7. -- For Tempering --
    1. Mustard seed - 1/4 teaspoon (tsp.)
    2. Split black gram - 1/4 teaspoon (tsp.)
    3. Split bengal gram - 1/2 teaspoon (tsp.)
    4. Broken cashew - 1 teaspoon (tsp.) or as required.
  8. Oil - 3 teaspoon (tsp.)
  9. Salt - to taste.

PREPARATION:

  1. In a pan heat 2 teaspoon (tsp.) oil; add mustard seed, split black gram, split bengal gram, broken cashew once the mustard seed stop to splatter. NOTE: oil should be hot and make sure the gram, cashew does not get burnt.
  2. Now add the onion, green chili paste and cook until onion turns golden brown.
  3. Now add the rava and cook for 5 min or rava changed color to light brown. And cool the rava.
  4. In a pan add rava, salt to taste, yogurt | curd as needed and make idli batter.
  5. -- Making Idli --
    1. Boil water in idli cooker
    2. Place some carrot and coconut in the idli stand
    3. Spoon Idli batter into the round indentations of the idli pan. Steam for 5-7 minutes.
    4. Insert a clean matchstick (back end) or a skewer. The skewer should come out clean if the idli’s are done.
    5. Serve with chutney.

NOTES:




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