Monday, 17 November 2014

Brown Rava Idli

Lets look into some instant, healthy, tasty breakfast today.
Brown Rava idli.

This is twin sister of usual rava idli, but a healthy sister.

Instead of white I went for brown. No racism here. I mean just the color of the rava.

There is no soaking, grinding, fermenting like usual idli. So you can make this whenever your fridge has no stock of dosa or idli mavu.


·         Brown Rava – 2 cups
·         Thick curd – 1 cup  
·         Water – Little for making the batter
·         Coriander leaves finely chopped – 2 tbsp
·         Carrot – 1 big size
·         Ginger - 1/2 finger length piece
·         Finely chopped Chili – 1 or 2 numbers
·         Salt to taste.

To temper

·         Oil / Ghee – 1 tbsp
·         Mustard seeds
·         Cashews – 10 numbers


Dry roast brown rava for 5 mins in medium flame in a wok. Transfer it to a bowl. Let it cool down. Keep it aside.

Grate the carrot, finely chop the coriander leaves. (No pics taken for this, forgive me)

Grate the ginger and finely chop the chili.

In the same wok, add ghee and fry the cashews till golden brown and keep aside. Don’t eat cashews after you kept them aside. I did J

In the remaining oil after frying cashews, add the mustard seeds and let it splutter. Add it to the rava.
 Add the grated ginger and chili, coriander leaves to rava.
 Add the curd, check the consistency. If it is too thick then add little water. The batter should be like little thicker than our usual idli mavu consistency.Add the salt as per the taste.
Grease the idli plates with lil oil and place the cashews one on each plate.

Pour the batter on the plates and put some grated carrot on each plate. Steam cook for 5-10 mins. Carefully take it from the idli plates.
Serve hot with sambar or chutney of your choice. I had no time, so ate it just like that.

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