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Idly, a very simplest and healthiest South Indian breakfast. The recipe that I have shared is made with idly rava. Idly can be made even with idly rice. It tastes good with chutney or sambar.
2 Cups Idly Rava, 1 Cup Urad Dal, Soda, Salt to Taste
How to prepare:
Clean and wash idly rava. Soak idly rava and urad dal in separate containers for about 4-5 hours. Grind the soaked urad dhal with little water to smooth paste. Now, mix idly rava, ground urad dal and soda together. Keep it aside for 8 hours or overnight for fermentation. Add salt and little water if required to the batter.
Grease the idly moulds with little oil. Pour the idly mix in the moulds and steam for about 10 minutes. To check if the idlys are done put a tooth pick into the idly. If the idlys are cooked, the tooth pick will be clean. Serve idly with sambar, coconut chutney or tomato chutney.
It’s a special occasion and yes, the breakfast also needs to be special than regular. Favorites for most of the regular days are Idlis. But, special occasion mean special idlies.. Rava Idlies are much more attractive than the plain regular ‘Rice Idly’. One can easily see the difference of these two kinds of Idlis.
The most amazing thing about this ‘Rava Idly’ is that it is made with many ingredients which gives a different taste and importantly this can be designed to present in your own way or liking. You can top up the idlis with cashews, coriander, grated coconut and grated carrots. You can use any among these or all.
I am sure you will like this and would love to make this for you and your family for special occasions if not regular.
1 Cup Rava (medium thickness), 3 green chillies(chopped), 1 tsp, Channa Dhal, 1 Carrot(grated), 1/2 tsp Mustard seeds, ¼ tsp Soda, 1 tbsp cashew nuts, ½ tsp ginger paste, 2 tbsp grated coconut, 3 strands coriander 1 cup yogurt/curt, 2 tbsp oil , salt to taste.
How to Prepare:
Heat the oil and splutter mustard seeds. Add ginger paste, green chillies, channa dal and fry for 2 minutes. Reduce the heat and fry rava. Transfer the fried rava to a mixing bowl and allow it to cool. Now add salt, soda, carrot, coriander leaves, coconut, curd and mix well. Keep the batter aside for 30 minutes. Smear oil in the idli cups (for easy removal after cooking). Keep one full cashew at the center of every cup and then pour the mixture on top (cashew nuts can be on the top). Steam the idli’s for around 12-15 minutes in a pressure cooker. Serve hot.