Nov 24, 2008

Rava Semiya Idli

rava semiya idli Though being a south Indian, idli is something I make very rarely as we are not too fond of it. Whereas idlis with rava or rava and semiya is liked and enjoyed by everyone at home and I make it quite regularly too.
It is less time consuming and does not require a longer fermentation period. This is a instant snack and can be easily prepared when you have guests.

Rava- 2 cups
Semiya- 2cups
Curd/yogurt- 2 cups
Baking soda- 1/2tsp
Salt- 1tsp
Mustard- 1tsp
Udid dal- 1tsp
channa dal- 1tsp
Cashews- 2-3 broken(sauted in ghee)
Oil- 1tsp
Asafoetida- a pinch
Ghee- 1tsp
(Its your choice to add green chillies,coriander,grated carrots,peas,grated coconut and curry leaves)

Add ghee in a pan. Add the rava and semiya and saute for sometime till it turns a light golden brown. Then add the curd/yogurt.Mix well and leave it for for around 2hours. Then heat little oil for tempering. Add mustard, udid dal, channa dal and asafoetida. Add this to the rava semiya mixture. Then add baking soda, salt and cashews(others if you are adding them). Leave for another 20- 30 minutes.
Pour this in idli moulds and steam them for around 15 to 20 minutes. Remove them from the idli mould. Serve them hot with sambar and chutney.

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