Indian Recipes
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Ingredients
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| 1 |
Semolina [sooji] |
1 + 1/2 cups |
| 2 |
Curd |
1/2 cup |
| 3 |
Tomato, finely chopped |
1 |
| 4 |
Green bell pepper, finely chopped |
1/2 |
| 5 |
Carrot, peeled & grated |
1 tablespoon |
| 6 |
Peas |
2 tablespoons |
| 7 |
Green chilies, finely chopped |
2 |
| 8 |
Fresh coriander leaves, finely chopped |
1 tablespoon |
| 9 |
Mustard seeds |
1/2 teaspoon |
| 10 |
Eno powder |
1 packet |
| 11 |
Oil |
1 teaspoon |
| 12 |
Salt |
to taste |
| Method |
Combine sooji, curd, salt and vegetables with water to make a thick idli
batter.
Heat oil in a pan, add mustard seeds and let it splutter, pour this tadka in
to sooji batter, mix well and set aside for at least 3 hours. Add eno, stir
well. Now grease the idli mould, add batter in each mold, and cook it either
in steamer or cooker for 15-20 minutes. Serve.
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| Servings -6-8 |
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| Introduction
of the dish |
Rava idli are much more lighter than the normal rice-dal idli.
To check whether idlis are cooked or not; insert the knife in the
centre of idli, if it comes out clean, it means the idli is cooked.
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