Rava Idly is not just light & healthy but very yummy as well… normally its served for breakfast but I can have it at any time of the day…. therefore its always made in huge quantity at my home and even the leftover ones are used in many ways… can make Idly upma, temper it in north Indian Style with onion, tomatoes and Punjabi spices, can be deep fried and served with ketchup as a snack… etc etc… the list ends only where the creativity ends… but the credit for the creativity of pic below goes to my hubby dear…. 
INGREDIENTS:-
| Rava/Suji/Semolina: 1 + 1/2 Cup Curd: 1 Cup Salt: to taste Ghee (Clarified butter): 2 Tbsp | Mustard Seeds: 1/2 tsp Curry Leaves: few (optional) Water: as required Fruit Salt (Eno) 2-3 pouch |
METHOD:-
- Heat ghee in a pan add mustard seeds, when it crackles add curry leaves & stir for few sec.
- Add suji to the pan and roast till its nicely brown and fragrant, keep stirring so that it doesn’t burn.
- Transfer this to a bowl and let it cool down.
- Add curd & water to make smooth paste, keep aside for 1/2 hr.
- Transfer some quantity of mixture which is enough to fill your mould once, in another bowl and if the mixture is too thick than add little water but don’t make it runny it has to be a little thick only.
- Add 1/2 – 3/4 tsp fruit salt and mix it should form nice bubbles in the batter.
- Immediately transfer it to the greased moulds, don’t fill the moulds completely keep some space to rise.
- Steam for 15-20 mins & serve hot with coconut chutney & sambar…
my hubby's fav too ! looks yum
ReplyDelete