This was another easy
and healthy tiffin recipe. I had some finely broken samba wheat but as we
usually prefer upma made from coarser wheat rava I had to try idlies with this one. I
prepared it like my grandma used to prepare rava idlies and it was soft and
fluffy. However, as a big fan of rava idly Kundan did not score it high;
sometimes health comes at the cost of taste you see…
Preparation
Time: 30 minutes
Cooking
Time: 15 minutes
Serves:
2
Ingredients:
1. Samba
wheat rava (finer one) - 2 cups
2. Curds
– 2 cups
3. Salt
as per taste
4. Cooking
Soda – 1 pinch
5. Oil
or ghee – ½ tbsp
6. Cumin
seeds – ½ tsp
7. Pepper
corns – ¼ tsp
8. Curry
leaves – 1 sprig
Method:
Step 1: Beat the curds
into smooth consistency, mix salt and wheat rava to it. Stir well and rest for
30 minutes.
Step 2: Heat oil/ ghee
in a tempering ladle, splutter cumin seeds and pepper corns in it. Roast the
curry leaves in it until crisp and add this to the batter. (I didn't have curry leaves)
Step 3: Start heating
the idli cooker. Grease the idli plates with some oil.
Step 4: Now add cooking
soda to the batter and adjust consistency by adding water if required.
Step 5: Ladle batter
into the idli plates (Idlies will rise and so make sure you don’t over-fill the
batter) and steam them for 7-10 minutes.
Step 6: Serve hot with
chutney or sambar or podi.
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