Showing posts with label Idli. Show all posts
Showing posts with label Idli. Show all posts

Masala Rava Idli


It is one of the popular south Indian breakfast dish. Made from semolina/ Rava.


  • 2 cups Rava/Semolina/Coarse Wheat middling
  • 2 cups Sour Curd 
  • 1 Green Chili - grated
  • 1 onion Chopped
  • 1 Carrot grated
  • Small piece ginger grated
  • Few Coriander Leaves
  • Few Curry Leaves
  • Few Cashew Nuts
  • Salt to taste

~For Seasoning:
  • Mustard Seeds – 1 tsp
  • Urud Dal  / White Lentils – 2 tsp(grown in Indian subcontinent- Available in Indian Store)
  • Oil



Time Required: 30 mins


  1. In a bowl beat the sour curd and add the roasted rava and mix well without lumps with salt and soak it for 2 to 3 hrs. 
  2. Pre heat the pan with oil for seasoning. Put the mustard seeds, urud dal allow them to splutter. Now add the ginger paste, onion, green chilies and fry for 2 mins. and then add the carrot grated and fry till the raw smell disappears. (you can skip the vegetables)
  3. When you ready to cook the idli, mix the above mixture in the rava batter and taste it if you need any more salt & spicy.
  4. Grease the idli molds and pour the mixture in idli stand. Steam the idli for ten minutes without whistles.
  5. Cool slightly before removing the idli from molds.

Serving: Serve hot Masala Rava Idli with coconut chutney.

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Idli Recipe


One more comforting breakfast. For smooth soft  idli use the 4:1 ration of ingredients. No need of poha/Avil/Flattened rice or sada rice or any other ingredients. It is good to grind it in grinder instead of mixie. The taste and smoothness will differ at the same time batter will be doubled in volume and while mixing use your hands it helps to fluff  the batter more.


  • Idli Boiled Rice - 4 cups
  • Round Urad Dal / whole White Lentils - 1 cup
  • Methi /Fenugreek  seeds - 1 tsp (Optional)
  • Salt - 3 tsp




1) Thoroughly wash the rice and urad dal and soak rice and urad dal separately in water for at least  7 hours. 

2) Grind them separately, and mix them together with salt. (use your hand to mix well)
3) Keep it overnight for fermentation
4) Grease the Idli plate with veg. oil or butter & fill each slot with batter 
5) Pressure cook it without using the whistle for 15 mins. 
6) Leave it 5 to 10 min. before opening the lid. This will help to remove the cooked idli smoothly


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