Rava Idly
Semolina/rava is mixed with sour curd and other ingredients for making delicious idlis
Ingredients
- 3 cups Rava
- 2 tsp Bengal gram dhal Kadalaparippu
- 10 nos Cashew nuts break into small pieces
- Salt As reqd
- 2 cups Sour curd
- 1 stem Curry leaves cut into small pieces
- 3 stems Coriander leaves cut into small pieces, Kothamalli
Instructions
- For preparing rava idly, first roast the rava and when it turns golden in colour, put off the stove and keep it to cool.
- Fry the Bengal gram dhal and cashew nuts also and when it becomes cool, mix it with the roasted rava.
- Mix about 1/2 cup of curd into the rava, Bengal gram dhal and cashewnut mix and keep it for 2-3 minutes.
- After 3 minutes, add 1 or 1 1/2 cup of curd(depending on the sourness of curd) into this mix along with required quantity of water. Add chopped coriander leaves also.
- Apply some oil into the idly thatt with cotton. Then put one big spoon each of the paste in each hole of the idly thatt as shown below.
- Put some water in the idly maker for getting required steam for the idly and keep the idly thatt on the burning stove by closing the idly maker.
Notes
Tasty
Tried this recipe?Let us know how it was!
S
written by
SobhaKesavan
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi, where I was staying for 26 years. Afterwards, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-in-law are working out of Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end would definitely tickle your taste buds.
I will be always looking forward for your valuable feedbacks or suggestions as there is always room for improvement.
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