Tuesday, November 21, 2006

Rava idli..

Ingredients: Medium semolina - 2 1/2 cups curry leaves finely chopped1 tsp mustard seeds1 tsp. urad dal1/2 tsp. channa dal8-10 cashews broken into pieces4 tbsp. oil1 tsp. soda bicarb2 tsp. salt2-3 tbsp. coriander leaves finely chopped. finely grated fresh coconut - 2ts Fresh curds - 2 cups Method : (Rava mixture) Heat 2 tsps. oil in a small pan, add seeds, cashews and fry till light brown. Remove from fire, keep aside. Take semolina in a large plate or pan. Make a well in the centre. Pour remaining oil here, add all other ingredients, except coconut, curds and coriander. Pour also seasoning of seeds and cashews. Mix gently with hands till mixture is well blended. The mixture should have enough oil to show on your fingers after mixing. If too dry add some more. Keep aside till required. 10 minutes before serving: Beat curds lightly, add rava mixture, coriander and coconut and mix gently. Keep aside for 5-7 minutes. If too dry add some more curds. DO NOT make the mixture too thin, and DO NOT beat too vigorously. When spooned into the moulds, it should hold with spreading fast. Steam in an idli cooker for 5-7 minutes. Check by inserting a skewer or matchstick. It should come out clean. Note : dry rava mixture may be stored at room temperature for a week in refrigerator for a month. Make sure curry leaves are wiped dry before adding. Side dish for this rava idli : Onion(4) + Red chillies (10) + Tomato (2) - Fry these in oil(2ts) until the raw smell goes, add salt and grind it and again fry the paste in oil (4ts) until the oil comes to the surface.

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