RAVA IDLI RECIPE WITH ENO Making your own idlis at home is a beautiful aspect. In reality, I dream of constantly having home made idli dosa batter inside the fridge all of the time however that’s regrettably no longer the case. I do buy and inventory MTR rava idli mixes however it’s now not something I default to often. whilst i love rava dosa and the convenience of making instant rava dosa at domestic, there’s something to be stated approximately being capable of pour ladles of batter into a mildew and just letting it steam away at the same time as you compromise down with a e-book or simply unwind from the day. Oh, I must probably point out that I almost usually make those instantaneous rava idlis for dinner instead of breakfast.
i have truely shared a recipe for rava idli earlier than however that is a brand new and stepped forward model that works so properly that I surely make them about approximately as soon as a month now for a weeknight dinner. in case you make a large batch, you may even refrigerate the cooked idlis and lightly steam them day after today for breakfast (the batter may be saved earlier than including eno too, however I haven’t tried this myself). general win!
only for the cuteness thing, I used the mini idli mould stand that my mother in law talented me and made a batch of mini rava idlis. Dunked in a bowl of sambar, they make the perfect and cutest breakfast (or dinner) ever. in case you don’t very own a mini idli mould, I’d urge you to treatment that as quickly as possible. My mother used to percent those for my tiffin whilst in school and making this small batch myself added again so many reminiscences from years in the past.
1.5 cups of rava (semolina)
1 cup of curds (plain yogurt)
1/2 tsp of black mustard seeds
1 tsp of chana dal (soaked in water for 10 mins)
1/2 tsp of urad dal (optional)
A few curry leaves
1 tbsp of oil
1.5 tsp of eno salt (plain, unflavoured)
1/2 tsp of salt or as needed
2 tsp of roasted cashew nuts (optional)
1/4 cup of peas (fresh or frozen, optional)
1. Heat oil and add the mustard seeds. When they pop, add the chana dal, urad dal, and curry leaves. Fry until dals turn golden.
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