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.

Ingredients:

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

Method:

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.

Take a kadai and heat oil .

Add mustard seeds and let it crackle.

Add in ginger, curry leaves.

Next add  the onion,carrots, and mix well

 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.

Note
I love to serve with ghee fried cashews . Just as my pic shows 