Wednesday, 27 June 2018

Rava idli

As ramadan has gone out normal working days have begun.  Kids school work home and of course cooking to be precise.  We had  a nice break as kitchen is closed in the mornings during the ramadan and no rush for tiffins. Two elder kids are independent enough to get things done on time . I just have to run after my kindergartner . As of this week we have a full morning circuit to catch. Packing lunch boxes is quite a stir in the mornings . No one is into curries . Aj just wants his eggs and stir fry bananas. Zameel  would go for toast and spreads . While Zehna just loves proper Indian breakfast ... just like me .so today is her favorite recipe.
How ever time flies my love for idlies and dosas never  die out. Hot spicy green chutney served with my recipe for today. I love green rava idli .. thats loads of corriander leaves chopped finely and mixed well with the better .
Its quick easy and instant . And overall very healthy.  I am so addictive to this that I have them for tea too.


1 cup Rava / samolina
1 cup curd
1/2 cup rice flour
Water as required
1 chopped onion
1 grated carrot
2 chopped green chillies
1 tablespoon crushed ginger
Curry leaves few
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
Salt to taste
1 teaspoon Baking Soda
1 tablespoon oil
3 tablespoon Coriander leaves


Add rawa,rice flour,salt,curd and mix well.Add little water and mix to This should be of  medium consistency batter. Set this aside for 15 min.
Heat oil in a kadai and add in mustard and cumin seeds and let it crackle.Add in ginger and curry leaves.
Add in onion,carrots, and mix well.Let it cook for 3 min.
Add this to the batter and mix well.Add in a bunch  of chopped coriander leaves and mix well.
Add in baking soda and beat well till frothy.
Add a tablespoon  of the batter into well oiled idli stand.
 Steam it for 10 mins…
When it is cooked,remove it with a spoon
Serve hot with any chutney or sambar.
I love to serve with ghee fried cashews . Just as my pic shows 


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