• Masala Rava Idli
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INGREDIENTS


Masala Rava Idli 

Servings - 2 - 3

INGREDIENTS

Semolina - 200 grams

Yogurt - 200 grams

Salt - 1 teaspoon

Water - 230 milliliters

Oil - 15 milliliters

Mustard seeds - 1 teaspoon

White lentils - 1 teaspoon

Green chili - 1 teaspoon

Curry leaves - 6 - 7

Cashews - 1 tablespoon

Fruit salt - 1 teaspoon

Water - 20 milliliters

Boiling water - 450 milliliters

Oil - 10 milliliters

Mustard seeds - 1 teaspoon

Curry leaves - 6 - 7
Split bengal gram - 2 tablespoons

White lentils - 2 tablespoons

Dry red chili - 10 grams

White sesame seeds - 2 tablespoons

Salt - 1 teaspoon

Butter - 1 tablespoon

Ginger garlic paste - 1 tablespoon

Green chili - 1 teaspoon

Onions - 70 grams

Asafoetida - 1/4 teaspoon

Tomato - 80 grams

Blended powder - 2 tablespoons
Water - 120 milliliters

Coriander - 1 tablespoon

Onions - for garnishing

Coriander - for garnishing

PREPARATION

1. In a mixing bowl, add 200 grams semolina, 200 grams yogurt, 1 teaspoon salt and mix it well.

2. Add 230 milliliters water and mix it well to make a thick batter.

3. Rest the batter for 5 - 7 minutes.

4. Heat 15 milliliters oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white lentils and stir for 1 - 2 minutes.

5. Then, add 1 teaspoon green chili, 6 - 7 curry leaves, 1 tablespoon cashews and cook until it turns golden brown in color.

6. Add the tempering over the batter and mix it well.

7. Add 1 teaspoon fruit salt, 20 milliliters water and mix it again.

8. Pour the batter into the idli moulder and place it in a pot filled with boiling water.

9. Cover it with lid and steam for about 15 minutes.

10. Remove it from heat and keep aside.

11. Heat 10 milliliters oil in a pan, add 1 teaspoon mustard seeds, 6 - 7 curry leaves and stir for 1 minute.

12. Now, add 2 tablespoons split bengal gram, 2 tablespoons white lentils, 10 grams dry red chili, 2 tablespoons white sesame seeds and mix it well.

13. Cook until it turns golden brown in color.

14. Remove it form heat and transfer this into a blender, add 1 teaspoon salt and blend it into a fine powder.

15. Heat 1 tablespoon butter in a skillet, add 1 tablespoon ginger garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.

16. Then, add 70 grams onions, 1/4 teaspoon asafoetida and fry till translucent or until it turns golden brown in color.

17. Now, add 80 grams tomato and mix it well.

18. Cook until it turns soft and pulpy.

19. Add 2 tablespoons blended powder and mix it well.

20. Then, add 120 milliliters water and mix it again.

21. Bring it to a boil.

22. Now, add the cooked idli and mix it well.

23. Add 1 tablespoon coriander and mix it again.

24. Cook for 3 - 5 minutes on medium heat.

25. Remove it from heat.

26. Garnish with onions and coriander.

27. Serve.