Tuesday, October 9, 2007

Ravva / Rawa Idly

Learnt From:

I tried this recipe from http://www.sailusfood.com/


16 idlies


Sooji Ravva / Bombai Ravva --- 1 cup
Ginger --- 1 inch
Carrots --- 1 Big one
Cashew nuts --- 16
Ghee or Oil --- 1 tblsn + 1 tblsn
Channa dal --- 1 tblsn
Mustard seeds --- ½ tsp
Green Chilies --- 3
Curry leaves --- 5-6
Fresh Coriander leaves --- 2 tblsn
Shredded Coconut --- 2 tblsn
Curd --- 1 cup
Water --- ¼ cup
Salt --- as per taste

Process of making Batter:

Chop ginger & green chilies into small pieces.

Heat a tblsn of ghee in a pan. Add ½ tblsn of channa dal. Fry for a minute. Add ½ tsp of mustard seeds. Fry till the seeds splutter. Add chopped green chilies, curry leaves & grated ginger to the pan. Turn the heat to Medium-Low. Immediately add a cup of sooji ravva to the pan. Stir fry for 3 minutes. Turn the heat off. Let it cool.

In the meanwhile, Grate Carrots. Pluck the coriander leaves… wash the leaves and keep aside. Beat 1 cup of curd without adding water to it. In the cooled ravva add grated carrot, coriander leaves, shredded coconut, beaten curd, ¼ cup of water, & enough salt. Mix them well. Let the mixed ravva batter sit it for ½ an hour.

In the meanwhile, Heat a tblsn of ghee in a pan and stir fry cashew nuts till they turn golden brown. Keep them aside.

Process of making Idlies:

After ½ an hour again mix the batter.

Apply oil or ghee onto the idly plates. Place a roasted cashew nut for each idly on the greased idly plates. Pour the ravva batter over the cashew nuts. Don’t fill the batter over the rims. Keep the plates in idly steamer or in cooker. Steam them in Medium-High heat for 10 minutes. Turn off the heat. Wait for 5 minutes. Take the ravva idlies from the plates with spatula. Ravva Idlies are ready to be served. Have them with channa dal / peanuts coconut chutney or with Sambar.

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