Monday, 13 June 2011

Breakfast Specials - Rawa Idli

One of my favourtite , all time favorite breakfasts  for a sunday morning ! Grainy and oh-so-soft! And the best part you dont need to let the batter rest or ferment 0 waiting time !!

The last time I made these my mom-in-law said they are better than the MTR rawa idli mix .....thats got to put a smile on my face :))

Here it is the recipe and the photo!

Please excuse the poor quality picture and the plating! Like I said I made these when my MIL was around dint have the time to plate and make pretty ;)

SERVES : 2 people , makes 8 medium size Idlis

Rava 1 cup
Curds 3/4 cup
Oil 1 tablespoons
Ghee 1 teaspoons
Grated Carrot - 1 Nos
Water - 5- 8 Tablespoons ( Or more , enough to make a liquidy batter)
To be finely chopped
Green chillies 2 nos
Coriander 6 twigs
Curry leaves 2 twigs
For seasoning – 1 teaspoon each of urad dal, channa dal, and mustard seeds
Baking soda 1/4 teaspoon
Salt 3/4teaspoon
Spread rava on a microwave safe plate and microwave in high mode for 90 seconds. You can alternatively also dry roast the rava for a little over a minute in a kadai.
Heat oil in a kadai add mustard seeds first, and then add the dals. When the dals turn golden add finely chopped chillies, corriander and curry leaves. Cook on a medium fire for 2 minutes. Add the rava mix well and turn off the gas.
Add ghee, baking soda,salt and curds to the rava mixture and mix well. Add 5-8 tablespoons water to the batter
Pour the batter in greased idly trays and cook till done!
Serve hot with  chutney of your choice.

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