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Add a photoRava Idli is a soft pillowy steamed semolina dumpling seasoned with mustard seeds, curry leaves, urad dal and cashew. There are many theories about the curation of Rava Idli but all of them are intertwined in Karnataka only, so it could be said that Rava Idli have it's roots in the state. Many food historians condemn traces of Rava Idli in the pre modernization era of Karnataka and then there are stories to substantiate the household presence of Rava Idli in the last few decades only. Today the Rava Idli has become a staple dish in the cuisine of the state and hence I could not chalk it out from my list while thinking of Karnataka nouvelle cuisine.
Ингредиенты
- 1 Cup semolina (rava)
- 1 Cup curd, at room temperature
- 1/4 Cup water
- 1/2 tsp baking soda
- Salt, as per taste
- 1 medium size carrot, finely chopped
- 1 tsp urad dal (split black lentils)
- 1 tsp chana dal (split bengal gram)
- 1 tsp mustard seeds ( rai / sarson)
- 2 curry leaves, chopped
- 4 cashew, finely chopped
- 2 tbsp ghee
Инструкции
- In a pan heat ghee over medium heat once ghee is heated add mustard seeds and saute for few seconds.
- As mustard seeds start crackling add chopped curry leaves, urad dal, chana dal and saute till dals turn light brown in color.
- Now add cashew and fry for 1 - 2 minute.
- Add semolina to the tempering mixture and roast it over medium heat till semolina turns pale brown in color and it’s aroma is released. Stirring continuously while roasting.
- Turn off the flame and transfer semolina to a bowl. Set aside until it cools down to room temperature.
- Combine tempered semolina, curd, salt and water in a bowl to prepare idli batter. Batter should be of dropping consistency and not too runny if required add more water to get the right consistency. Cover the bowl with a lid and set aside for 15 - 20 minutes.
- After 20 minutes mix in chopped carrot into the batter. Stir to mix carrot evenly.
- Prepare your idli steamer and grease the mold with little ghee to avoid idli sticking to the mould.
- I usually prepare these idlis in microwave so my idli steamer is microwave friendly which does not require any pre heating of water beforehand but if you are using gas steamer to make idlis than you need to heat water in steamer before pouring the batter into the molds.
- Once steamer is ready add baking soda to the batter and stir nicely to combine evenly. The idli batter will turn frothy immediately pour spoonful of batter in each mould.
- Close the lid of the steamer and steam idlis. In microwave it takes 5 - 6 minutes while in gas steamer it takes 10 minutes. To check idlis for doneness insert toothpick and check if it comes out clean means idli is done.
- With the help of a spoon remove idlis from the mould. Transfer to a plate and serve hot with Sambhar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 10 servings | |
| Calories 100 | |
| Calories from Fat 33 | 33% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.75g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 75mg | 3% |
| Potassium 79mg | 2% |
| Total Carbs 13.16g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.44g | 0% |
| Protein 3.82g | 6% |
