Tuesday, 9 August 2016


Rava idlies are made in quick fix mode  we are in hurry or after reachi when ng home from shopping or from temple.

It is a classic breakfast in deed..!

Rava idlies should be in soft texture and delicious. They are accompanied very well with coconut chutny, mint chutny, coriander leaves chutny or sambar or kuruma or any gravy.

Do view how to make..


Left over idli batter or dosai batter two cups
Idli rava 1.5 cup
Cashews seven
Mustard seeds one spoon
Pepper seven optional
Ginger grates one spoon
Urad dal one spoon
Chenna dal deskinned one spoon
Coriander leaves half cup
Curry leaves few torned
Asafoetida one pinch
Sesame oil to temper and grease idli moulds
Salt to taste
Green chillies two chopped


Mix the dry roasted idli rava with leftover idli batter.
Add an adequate quantity of water.
Add one spoon of sesame oil and salt in the batter.
Heat the pan with oil.
Add Mustard seeds to crackle.
Followed by urad dal,chenna dal and cashews.
Add green chillies and ginger grates, finally curry leaves.
Saute a while and sprinkle Asafoetida.
Transfer the ingredients into the. Batter and keep aside for half an hour.
Grease the idli mould and pour the batter.
Steam them for seven minutes.
Remove from the idli mould.

Serve warm with sambar and green chutny.

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